Sunday, January 6, 2008

Swedish Meatballs

This is reminiscent of stroganoff, but it still turned out great.

1 lb extra-lean ground beef
1 cup evaporated milk
1/2 cup onion, minced
1 egg yolk
1/4 cup bread crumbs
1 teaspoon salt
1/2 teaspoon allspice
1/4 teaspoon pepper
1 Tablespoon butter
1 1/2 cup beef broth
2 Tablespoons flour
1 Tablespoons lemon juice
Egg noodles, cooked
Heat skillet with EVOO. Add onions and salt and cook well. Mix 1/4 cup evaporated milk with bread crumbs. Mix well. Add cooked onions, yolk, salt, allspice, and pepper. Add meat and blend well. Shape into 1 inch balls. In skillet, melt butter and cook meatballs. When cooked, remove from skillet. Add flour to skillet and cook for 1 minute. (Add more butter if necessary). Whisk in broth and mix well. Simmer for 2 minutes. Add remaining 3/4 cup evaporated milk. Heat over medium. Season with salt and pepper to taste. Add meatballs and lemon juice. Heat until sauce thickens. Serve over cooked egg noodles.
2 - 3 servings

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