Everyday Swedish Meatball Stew
- 1/2 cup crumbled crackers
- 1 cup whole milk
- 1 large egg
- 1 pound ground beef (not more than 15 percent fat)
- Freshly ground black pepper
- Freshly ground white pepper
- 3 tablespoons unsalted butter
- 1 1/2 pounds boiling potatoes, peeled and cubed
- 3 cups beef bouillon (homemade or from a concentrated cube) or canned low-sodium beef broth
- 1 teaspoon paprika
- 2 tablespoons finely chopped fresh parsley leaves
- Soak the crackers for 10 minutes in the milk in a small bowl. Squeeze the milk
out of the crackers.
- Place the egg in a food processor and run for 15 seconds.
- Add the crackers, beef, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon
white pepper and process until pasty. Alternatively, everything can be mixed by
hand in a bowl, but the meatballs will be more coarsely textured.
- Make 1-inch diameter meatballs. Set aside.
- In a large casserole or skillet, melt the butter over medium-high heat. Brown
the meatballs with the potatoes until light golden on all sides, about 4 minutes.
- Pour in the beef bouillon and season to taste with salt; add pepper to taste
and the paprika. Reduce the heat to low, cover and cook for 30 minutes.
- Uncover, raise the heat to medium, and cook until the potatoes are tender, about
- Sprinkle with parsley 5 minutes before the stew is done, and serve immediately.
Makes 4 to 5 servings.
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