Swedish Meatballs With Ox Tail Gravy
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Lean ground beef||1⁄2 Pound|
|Ground pork||1⁄4 Pound|
|Ground veal||1⁄4 Pound|
|Unseasoned dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Ground cardamom||1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Dried dill weed||1⁄4 Teaspoon|
|Oxtail soup mix||1 3⁄4 Ounce (1 Envelope)|
|Cold water||1 1⁄4 Cup (20 tbs)|
In small bowl, combine onion and butter.
Cover with plastic wrap.
Microwave at High for 1 to 2 minutes, or until onion is tender.
In medium mixing bowl, combine onion mixture and remaining meatball ingredients.
For fine-textured meatballs, mix ingredients in food processor.
Shape into 48 meatballs, about 3/4 inch each.
Place in 10-inch square casserole.
In 4-cup measure, blend soup mix and water with whisk.
Microwave at High for 4 to 6 minutes, or until mixture thickens and bubbles, blending with whisk after every 2 minutes.
Cover meatballs with wax paper.
Microwave at High for 5 to 9 minutes, or until meatballs are firm and cooked through, stirring once or twice.
Pour gravy over meatballs.
Stir to coat.
Microwave at High for 30 seconds to 1 minute, or until hot.