Authentic Swedish Meatballs
|Onion||1 Tablespoon, grated|
|Ground veal||1⁄2 Pound|
|Ground pork||1⁄2 Pound|
|Light cream||1⁄2 Cup (8 tbs)|
|Soft bread crumbs||3⁄4 Cup (12 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Pepper white||1⁄8 Teaspoon|
|All purpose flour||1 Tablespoon|
|Light cream||3⁄4 Cup (12 tbs)|
In heavy skillet melt butter; add onion and cook till golden but not brown. (Electric skillet 300°.)
Combine meats, 1/2 cup cream, crumbs, salt, nutmeg, pepper, and onion, mixing till smooth.
Wet hands; shape into 1-inch balls.
In same skillet brown the meatballs, shaking pan continuously to keep balls round (350°).
Drain drippings into blazer pan of chafing dish.
Stir in flour; blend in 3/4 cup cream.
Cook and stir till thickened and bubbly.
Cover and cook over low heat 15 minutes.
Keep warm over hot water (bain-marie).