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  Added: Nov 08, 2007  •  Visited (1018)  •  Print version Print this recipe (21)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Swedish Meatballs In Sherry Sauce
What You Need:
  • 2 pounds ground meat
  • teaspoons salt
  • ½ teaspoon pepper
  • 2 eggs
  • 1 cup milk, broth, or water
  • 1 small onion, minced
  • 1/8 teaspoon pepper
  • 1/8 teaspoon thyme leaves
  • ¼ teaspoon dry mustard
  • ¼ teaspoon ground mace
  • 2 tablespoons shortening, melted
  • 2 tablespoons flour
  • 1¼ cups condensed beef bouillon
  • ½ cup water
  • ¼ cup sherry wine

    1 OF THE FOLLOWING STARCH MATERIALS
  • ½ cup flour
  • ½ cup fine dry bread crumbs
  • 1 cup fresh bread crumbs
  • 1 cup mashed potatoes
  • ½ cup oatmeal

  • How To Cook:
    1. Mix the meat, salt, pepper, eggs, liquid, starch material, onion, pepper. thyme, mustard, and mace thoroughly.

    2. Form into 1-inch meat balls. Cook 15 minutes in a covered casserole in the microwave oven.

    3. Stir several times, very gently, so as not to break up the meat balls but to redistribute the heat evenly.

    4. Blend the shortening and flour. Stir in the bouillon, water and wine. Pour over the meat balls.

    5. Cook, covered, in the microwave oven, stirring gently, occasionally, to keep the starch in suspension.

    6. Bring to a boil and boil 5 minutes. Hot buttered noodles make a nice accompaniment.

    NOTE:
        Use ground beef, pork, veal, or any combination for the meat. For the condensed beef bouillons the canned concentrate or use water plus 2½ teaspoons (or cubes) of bouillon concentrate.
     
    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine » Europe » Sweden
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Meat & Poultry » Veal
    Dish » Main Courses

     





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