| Swedish Meatballs 11
1 pound of ground chuck
1/4 pound of ground veal
1/4 pound of ground pork
1 1/2 cups of fresh bread crumbs (plain)
1 cup of cream
2 eggs
1 medium onion, finely chopped
1 3/4 teaspoon of salt
3/4 teaspoon of dill weed
1/4 teaspoon of allspice
1/8 teaspoon of nutmeg
1/8 teaspoon of cardamom (optional)
3 tablespoons of butter
One 10 ounce can of beef broth
1/8 teaspoon of pepper
1/2 cup of. light cream |
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Soak bread crumbs in cream for 5 minutes. Add ground meats, eggs, onion, 1 1/2 teaspoons salt, 1/4 teaspoon dill and the other spices. Mix well and refrigerate covered for 1 hour. Shape mixture into 1 inch balls and brown lightly in hot butter. Put meatballs in crock pot as they are browned. Add beef broth, light cream, pan drippings and remaining 1/2 teaspoon dill weed to crock pot. Cover and cook on low for 4-6 hours. (If you're in a hurry you can cook them 1 1/2 to 2 1/2 hours on high -- but they come out better when you cook them slowly!) This recipe can be doubled.
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