Tuesday, January 1, 2013

Swedish Meatballs

 All over the world, buffets and smorgasbords are being laid tonight to celebrate the incoming New Year.  Meatballs are probably included on the menu.  All good Scandinavians will be enjoying their lutfisk, lefse, boiled potatoes and Swedish meat balls...except me. I'll be enjoying fried squid, Greek Salad and Swedish meat balls.  I don't make my favorite meatballs very often, unless Panos is around. Yannis hates celery and I love it-in everything. It is one of the few things we disagree on!! 
Swedish meatballs
As tonight is a special night to celebrate and remember our blessings- I refuse to compromise....the Swedish meatballs are simmering away!  Happy happy New Year!!

Swedish Meat Balls

2 T. butter
3 T. minced onion
1 cup fresh bread crumbs
1 cup evaporated milk
1 lb. ground round
1/4 lb. ground pork
1 egg
1/2 cup chopped celery, stalks and leaves
salt and pepper
1 beef boullion cube
1/4 cup flour
3/4 cup cream or evaporated milk

In a large skillet melt the butter and sauté the onion until golden brown. Soak the bread crumbs in the milk, add the meat, egg, onion, celery, salt and pepper and mix thoroughly. Shape the mixture into balls about one and one half inches in diameter and roll in the flour. Reserve one tablespoon of the flour.  Melt enough additional butter in the skillet to cover the bottom and brown the meat balls over medium heat.  Shake the pan occasionally so the meatballs will retain their round shape.  Remove to a serving dish and keep warm.  (These meatballs can also be baked for 25 minutes at 350F./180C--turning once).  Combine the reserved flour with the cream and stir into the pan juices in which you have added the beef bouillon cube.  Using a wire whisk, stir until the gravy is smooth.  Pour the gravy over the meatballs and serve hot.  My family loves these meatballs over mashed potatoes, but rice, toast points or bulgar are also great choices.

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