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Swedish Meatballs

February 1, 2017

Swedish Meatballs

2 slices white bread, crusts removed
1 large egg
1 cup whole milk
1 Tbsp butter or bacon fat
1 Tbsp vegetable oil
1 cup minced onion
3/4 tsp ground cumin
1/4 tsp cayenne pepper
1 lb. ground beef
1 lb. ground pork
1 Tbsp celery salt, see note below
½ tsp salt
1 Tbsp butter or bacon fat
2 Tbsp vegetable oil
2 to 3 Tbsp flour, all purpose
1 cup beef stock
1 cup heavy cream
Salt to taste
Black pepper to taste
Dill for garnish and flavor

Preheat oven to warm…170 degrees F. Line baking sheet with paper towel.

In a large mixing bowl soak bread in milk for about 5 minutes or so, until really soft, set aside.

In a small bowl beat egg lightly, set aside.

In medium cast iron skillet melt butter and oil over low heat; add onions until soft, stirring constantly for about 5 minutes or so. Stir in cumin and cayenne pepper, cook for about a minute or so. Remove from heat, let cool.

By hand mix in ground meat to moistened bread. Mix in cooked onions, celery salt, salt and beaten egg. Time to chill in refrigerator at least 30 minutes or overnight.

By hand, roll meatballs about 1 inch in size. Place on wax paper until all are formed and ready to cook.

In large cast iron skillet or electric skillet, over medium low heat, melt butter and oil. Cook meatballs, turning often, until golden browned on all sides and cooked thoroughly about 8 to 10 minutes. Place on prepare baking sheet and place in warmed oven. (if using electric skillet cooking heat about 250 degrees F.)

Using the same large cast iron skillet pour all but 2 Tbsp fat, scrape up tidbits from bottom of skillet, this will add the best flavor to your sauce; add flour and brown; add cream and beef stock. Simmer over low heat until thick, about 4 to 7 minutes or so, until desired consistency. Season with salt and pepper to taste.

Return meatballs to skillet with sauce and simmer for a few minutes before serving to blend flavors. Sprinkle with dill and serve alone or over cooked noodles, cooked rice or biscuits, garnish with cranberry sauce…the sky is the limit with this old favorite.

Makes about 4 to 5 dozen meatballs depending on the size.

Note: Granny makes her own celery salt…grind 1 part celery seed to 2 parts salt in spice grinder or food processor, store in jar and use as needed.

Variations: Use your own spice combination…allspice, nutmeg, sugar just to name a few.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


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