From Ebbie Browne, my mother
This is a traditional main course from Sweden - a family favorite - because it is delicious.
Veal Fricadellen - - -
For eight to ten people
The original recipe called for three pounds of ground veal - today we use, and enjoy, three pounds of ground turkey or mixture
one and one half cups of bread crumbs
three eggs
one and one half tea spoons of salt - one teaspoon pepper
three quarter tea spoon mace (one half teaspoon nutmeg]
six cups of chicken broth
one and one half pounds of mushrooms, sliced (minced onion)
two tablespoons flour
one cup of chopped fresh parsley
one cup of cream
Can be served with rice or noodles
Have ready - large mixing bowl, slow cooker, saute pan
1 - heat slow cooker with the chicken broth in it
2 - Heat saute pan low temperature until needed
3 - Start preparation with mixing bowl
Preparation : In a large mixing bowl place
*Three pounds of ground meat
One & one cups of bread crumbs
Three beaten eggs
One & one half teaspoon of salt one teaspoon pepper
Three quarters teaspoon mace ( one half teaspoon nutmeg)
Mix with spoon and/or hands - forming small meatballs, dropping them into the slow cooker at a gentle simmer of the - - -
Six cups of chicken broth and
cook at low heat one half hour.
In saute pan melt two tablespoon butter
the sliced mushrooms (minced onions)
When done enough - -
Thicken the juice of the mushrooms with stirring in
Two tablespoons of flour
When smooth - stir in:
One cup of chopped parsley
One cup of cream
Stir the sauce gently into the slow cooker with the meatballs
Season if you like.
Continue to slow cook the meatballs while you prepare rice or noodles.
