A: | 2 slices bread |
B: | 1/2 milk, warmed |
C: | 1T butter |
1 onion, small dice | |
D: | 3T butter |
1 1/2T flour | |
E: | 2T rum (or brandy) |
F: | 1C chicken broth |
1/2C cream | |
1t dijon mustard | |
G: | 1# ground beef |
1# ground pork | |
2 eggs | |
3c garlic, minced | |
1t pepper | |
1/2t allspice | |
1/2t ginger | |
1/4t nutmeg | |
1/8t cloves | |
H: | 1T olive oil |
I: | parsley, cilantro |
1. | Process (A) into fine crumbs, place on baking sheet and dry (or use 1C panko chrumbs). Combine with (B) and set aside. |
2. | Saute (C) in pan until onions are starting to caramelize. Remove 1/2 to a mixing bowl. Add (D) and stir until flour starts to brown. |
3. | Add (E) and set on fire by swirling pan over fire. Once flamed add (F) and stir over low heat to create a thick gravy sauce. |
4. | Add (G) to bowl with reserved onions, add reserved bread crumbs, mix well. Place 2T balls onto baking sheet and drizzle with (H). Roast under broiler for 5-10 minutes, turning as necessary. |
5. | Garnish with sauce and (I). Serve with cranberries, lingonberries, potatoes. |
Servings: 8
$Id: swedish_meatballs,v 1.1 2018/12/03 01:56:28 deaven Exp $
Recipe
Card
Ingredient list only (can be imported to MyFitnessPal)