Swedish Meat Balls by Doris Schmieder

Swedish Meat Balls by Doris Schmieder

Ingredients:

1 ½ pounds lean ground beef

1 cup dry bread crumbs

1 cup milk

1 onion, minced

3 tablespoons butter

2 eggs, beaten

Dash nutmeg

Dash black pepper

1 teaspoon salt

3 tablespoons flour

2 cups beef consommé

Pinch grated lemon rind

1 cup sour cream

Dill or Parsley

Cooked 8 ounce noodles

Procedure:

Blend meat, crumbs and milk.

Sauté onion in 1 tablespoon butter

Add to meat with beaten eggs and seasonings.

Mix with hands to get an even texture.

Roll in small balls.

Brown in 2 tablespoons butter.

Remove meatballs and put in large bowl.

In pan where meatballs were browned, add 3 tablespoons flour and 2 cups consommé to make gravy.

Stir until hot, check seasoning and add grated lemon rind.

Return meatballs to gravy and simmer over very low heat for 1 hour.

Remove meatballs back to large bowl.

Stir 1 cup sour cream into gravy and heat. 

Pour gravy over meatballs and add dill or parsley.

Serve with cooked noodles.