Post by gayla on Apr 30, 2008 10:11:10 GMT -5
Grandma’s Swedish Meatballs
2 tablespoons margarine or butter
1 medium onion, minced
1 egg, beaten
1/2 cup milk
1/2 cup fresh bread crumbs
1 tablespoon salt
1/2 tablespoon nutmeg
1/2 teaspoon allspice
1 pound lean ground beef
1/2 pound ground pork
2 tablespoons butter
3 tablespoons flour
1 tablespoon beef bouillon powder (or mashed cube) OR 1 teaspoon. salt
1/4 teaspoon pepper
1 cup water
8 ounces sour cream
1/2 cup milk
NOODLES
1 12-ounce package wide egg noodles
8 ounces sour cream
1/2 teaspoon salt
1 tablespoon poppy seeds
Using a large skillet, melt butter and sauté minced onion until golden. In large mixing bowl, beat egg with next five ingredients. Add beef, pork and sautéed onion and blend mixture with your hands. Divide meat mixture into fourths and make three meatballs from each section. Re-using skillet, melt butter over medium heat. Drop each meatball into skillet, gently turning to brown on all sides until cooked through. Remove browned meatballs to paper towel. Meanwhile, start heating large pot of water for egg noodles.
Leave three to four tablespoons fat in skillet, blend in flour and slowly add water, bouillon powder or salt, pepper, milk and sour cream, stirring until bubbly and thickened. Turn heat to lowest setting and return meatballs to skillet. Cover tightly to keep warm.
Cook noodles per package instructions. Drain and mix in sour cream, salt and poppy seeds and turn into large serving dish. Top with meatballs and gravy. Sprinkle
2 tablespoons margarine or butter
1 medium onion, minced
1 egg, beaten
1/2 cup milk
1/2 cup fresh bread crumbs
1 tablespoon salt
1/2 tablespoon nutmeg
1/2 teaspoon allspice
1 pound lean ground beef
1/2 pound ground pork
2 tablespoons butter
3 tablespoons flour
1 tablespoon beef bouillon powder (or mashed cube) OR 1 teaspoon. salt
1/4 teaspoon pepper
1 cup water
8 ounces sour cream
1/2 cup milk
NOODLES
1 12-ounce package wide egg noodles
8 ounces sour cream
1/2 teaspoon salt
1 tablespoon poppy seeds
Using a large skillet, melt butter and sauté minced onion until golden. In large mixing bowl, beat egg with next five ingredients. Add beef, pork and sautéed onion and blend mixture with your hands. Divide meat mixture into fourths and make three meatballs from each section. Re-using skillet, melt butter over medium heat. Drop each meatball into skillet, gently turning to brown on all sides until cooked through. Remove browned meatballs to paper towel. Meanwhile, start heating large pot of water for egg noodles.
Leave three to four tablespoons fat in skillet, blend in flour and slowly add water, bouillon powder or salt, pepper, milk and sour cream, stirring until bubbly and thickened. Turn heat to lowest setting and return meatballs to skillet. Cover tightly to keep warm.
Cook noodles per package instructions. Drain and mix in sour cream, salt and poppy seeds and turn into large serving dish. Top with meatballs and gravy. Sprinkle