| | Swedish Meatballs 9 1 medium onion, finely chopped
3 tablespoons of butter
1 cup of mashed potatoes
3 tablespoons of bread crumbs
1 pound of lean ground beef
1/3 cup of heavy cream
1 teaspoon of salt
1 egg
1 tablespoon of chopped parsley, optional
2 tablespoons of vegetable oil |
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Sauce Fat from skillet
1 tablespoon of flour
3/4 cup of light or heavy cream Cook the onion in 1 tablespoon of the butter until the onion is soft but not brown. In a large bowl, combine the onion, mashed potatoes, bread crumbs, meat, 1/3 cup of heavy cream, salt, egg, and parsley. Mix them with a wooden spoon until well blended. Shape the mixture into small balls about 1 inch in diameter. Put on a flat tray and chill for a t least 1 hour before cooking. Melt the remaining butter and the oil in a 12 inch skillet. Fry the meatballs on all sides until they are done through, about 8 to 10 minutes. Add more butter and oil if needed. Transfer the finished meatballs to casserole or baking dish and keep warm. Sauce_ Remove the fat from the skillet. Stir in the flour and cream. Stir constantly as the sauce comes to a boil and becomes thick and smooth. Pour it over the meatballs. Serve the meatballs and sauce with noodles or potatoes. Makes 48 meatballs
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