Swedish meatballs 2

1 servings

Ingredients

Quantity Ingredient
1⅔ cup Evaporated milk, divided
⅔ cup Chopped onion
¼ cup Fine dry bread crumbs
½ teaspoon Ground allspice
½ teaspoon Salt dash pepper
1 pounds Ground round
2 teaspoons Butter
1 Beef bouillon cubes
1 cup Boiling water
½ cup Cold water
2 tablespoons Flour
1 tablespoon Lemon juice

Directions

"This recipe was given to me by a Swedish friend. It's obviously a 20th-century version of a 19th-century favorite, since back then they didn't have bouillon cubes or evaporated milk! I think you'll agree that these modern day "Kottbullar" are very tasty." - Emily Gould Combine ⅔ cup evaporated milk, onion, crumbs, allspice, salt and pepper. Add meat; mix well. Chill. Shape into 1" balls. In large skillet, brown meatballs in butter. Dissolve bouillon cubes in boiling water; pour over meatballs and bring to a boil over medium heat. Cover; simmer for 15 minutes. Meanwhile, blend together cold water and flour. Remove meatballs from skillet; skim fat from pan juices and reserve juices. Stir remaining evaporated milk and flour/water mixture into pan juices in skillet; cook, uncovered, over low heat, stirring until sauce thickens. Return meatballs to skillet.

Stir in lemon juice.

Yields: About 3½ dozen From: "Prize-Winning Beef" Recipe booklet From: Debbie Carlson Date: 09-22-94 Submitted By GAIL SHIPP On 12-30-94

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