Swedish Meat Balls

                                                                            

SWEDISH MEATBALLS

2- LB GROUND BEEF
4 tsp CHOPPED ONION
2 eggs slightly beaten
1 cup fine dry bread crumbs
1- 1/3 cup milk
2 tsp brown sugar
salt, pepper, allspice and nutmeg
Flour, veg oil
2 cups milk, light cream, or chicken bouillon

Combine the first 6 ingredients; add 2 tsp salt, ¼ tsp each of the pepper and allspice, and ½ tsp nutmeg. The mixture will be moist.

Shape into small balls, roll in flour, and then brown well in a small amount of oil.

Remove the balls and add liquid.

Mix 1-1/4 TBS flour with 1 cup flour, stirring until thick.

Add 2 tsp salt and ½ tsp pepper.

Place back in the balls and cover, and cook slowly for 15 minutes.

Remove the balls, spoon the fat from the gravy, and thin it with a little water if necessary.

Replace the balls, reheat, and adjust the spices if necessary. 

Serve on mashed potatoes or wide egg noodles.