Seasoned Swedish Meatballs
|Ground chuck||3⁄4 Pound|
|Worcestershire sauce||1⁄4 Teaspoon|
|Dried thyme leaves||1⁄4 Teaspoon|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Flour||1 1⁄2 Teaspoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Beef bouillon cube||1 , crumbled|
|Meat paste||1⁄4 Teaspoon|
|Liquid gravy seasoning||1⁄4 Teaspoon|
|Chopped dill||1 Tablespoon|
1. Preheat oven to 350F.
2. In medium bowl, lightly toss chuck with salt, 1/4 teaspoon pepper, Worcestershire, and thyme, mixing well. Gently shape into 18 balls.
3. In hot butter in large skillet, saute meatballs until browned on all sides. Remove skillet from heat; then place the meatballs in 2-quart casserole.
4. Remove all but 1 tablespoon drippings from skillet; stir in flour until smooth. Gradually stir in cream and 1/2 cup water; bring to boiling, stirring.