Veal Fricadellen - by Beverley Van Alstyne

Veal Fricadellen - by Beverley Van Alstyne

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.