mardi 8 mars 2016

Swedish Meatballs


2 pounds Hamburger
1 pound Ground Pork
1 bag Onion Cracker Crumbs (one Sleeve) Processed Finely In Food Processor
1 whole Medium Onion
2 whole Eggs
¼ teaspoons Ground Nutmeg
¼ teaspoons Ground Allspice
½ teaspoons Sugar
Salt And Pepper, to taste
2 cans (10.75 Oz. Can) Cream Of Chicken Soup, Or More If You Like More Gravy
½ cans Water (Use The Soup Can To Measure)
Drippings From Meatballs
1 pinch Sugar
2 dashes Nutmeg
2 dashes Allspice
Salt And Pepper, to taste


Mix all the meatball ingredients together, form small balls (I use the smallest “Pampered Chef” cookie scoop) and brown (see note below). Remove meatballs from the pan. Save all the drippings.

In a large frying pan, mix 2-3 cans of cream of chicken soup along with a generous 1/2 can of water (use the soup can to measure) and the meatball drippings. Season the gravy with a pinch of sugar, a couple of shakes of nutmeg and allspice, and a bit of salt and pepper to taste. Add meatballs, cook through until gravy is bubbly and slightly thinned.

Serve over or alongside (real!) mashed potatoes. We love this meal with peas. Yummo! Enjoy! Oh, and I’d love to hear if you love them as much as we do!

Browning note: I prefer mine browned in a frying pan. This is the “putzy” part; I’ve found that if you drop them on a large, lightly buttered, cookie sheet and brown them in the oven at 375-400 degrees (F) for about 5 minutes, then throw them in the frying pan, it saves some time! They are firmer then and easier to work with. Or, if you don’t care, just brown them all the way in the oven.

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