Henry Fonda
Swedish Meatballs
Yield: 4 servings
Ingredients
- 1/2 cup bread crumbs
- 1/2 cup milk or cream
- 1/2 cup yellow onion minced
- 3 tablespoons sweet butter
- 1 pound lean ground beef
- 1 pound ground veal
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 teaspoon cinnamon or allspice (optional)
- 2 eggs, lightly beaten
Instructions
- Soak bread crumbs in milk until milk is absorbed. Mix with a fork to form smooth mixture.
- Sauté onion slowly in 1 tablespoon butter until golden; remove onion to mixing bowl. Add beef, veal, salt, pepper, cinnamon, and beaten eggs. Mix well with fingers.
- Cover; refrigerate several hours.
- Form meat into 2-inch balls with fingers.
- Heat oven to 350 degrees F.
- Heat remaining butter in skillet until it sizzles. Brown meatballs quickly over medium heat on all sides by shaking skillet. Transfer meatballs to ovenproof baking dish. Add a few tablespoons of milk to skillet; deglaze skillet stirring over medium heat; pour over meatballs.
- Bake for about 15 minutes, or until meatballs are heated through.
- Serve with mashed potatoes and sauce made from juices in the bottom of the casserole. (Blend with a little heavy cream over direct flame until slightly reduced to the consistency of thin sauce. Taste to correct seasonings.)