Mary's swedish meatballs

120 Servings

Ingredients

Quantity Ingredient
2 tablespoons Butter; melted
1 Maui onion; chopped fine
1½ pounds Beef; coarsely ground
1½ pounds Pork; coarsely ground
1 cup Dry bread crumbs; unseasoned
1 cup Whipping cream; NOT whipped
1 teaspoon Allspice
½ teaspoon Nutmeg
1 teaspoon Salt; to taste (up to 2)
Freshly ground black pepper; to taste
¼ cup Fresh parsley; chopped
2 larges Eggs; beaten
1 Stick butter; to brown meatballs
6 tablespoons Pan drippings
4 tablespoons Flour; (up to 5)
2 cups Sour cream
1 cup Whipping cream; or half 'n half
1 tablespoon Fresh parsley; chopped
¼ teaspoon Allspice
¼ teaspoon Nutmeg
Salt; to taste
Freshly ground black pepper; to taste
7 Ma, y 1998

Directions

MEATBALLS

SAUCE

MEATBALLS: Saute onion in butter for several minutes over low heat. Do NOT brown. Add sauteed onions to meat, bread crumbs, whipping cream, seasonings and eggs, which have been mixed together in a large bowl. Shape into 1" balls. Makes well over 100 meatballs. Brown meatballs lightly in butter (about 1 dozen at a time) turning often. Do NOT crowd. Keep browned meatballs warm in top of double boiler or in covered casserole in warm oven (not over 200 degrees).

SAUCE: Combine pan drippings and flour in saucepan and cook until lightly browned, stirring constantly. Add sour cream, whipping cream and seasonings, blending well. (I use a whisk.) Bring JUST to the simmer point and pour over hot meatballs, which have been placed in a chafing dish.

Serve with cocktail toothpicks. Me ke aloha, Mary NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Mary Spero

Posted to TNT Recipes Digest by MarySpero@... (MS MARY E SPERO) on

Related recipes