Swedish Meat Balls

Swedish Meat Balls

Ingredients:   

2 Tbsp.      diced onion

2 Tbsp.      bacon fat

1/2 cup     bread  crumbs

1/2           cup milk

1 lb.                 ground beef

1/4 lb       ground lean pork

1              egg yolk

1/2           cup cold mashed potatoes

1 tsp.                salt 

1/4 tsp.     pepper

                few grains each of mace, allspice, mustard                     and sage

1 tsp.                minced parsley

2 Tbsp.      butter

1 cup        water      

Method:

1. Sauté the onion in fat until golden brown.

2. Soak the crumbs in milk until soft; ass the meat, onion, egg yolk, potatoes and seasoning; knead together until smooth.

3. Shape into small balls, using 2 spoons dipped in cold water.

 Cook the meat balls in butter, shaking continually to make the balls round., until an even brown.

5. Add the water; cover and   simmer 30 minutes. Thicken the gravy. Serve hot or cold. The water may be omitted and the meat balls served dry; in this case meat balls should be cooked for a few minutes more, after browning. Makes approximately 30- 35 cocktail -size meat balls.

         

·   Meat balls take a lot of time. For a party, or for many little spontaneous supper parties, use the camp cooks trick and prepare several pounds of meat into balls and freeze. When cooking a   large quantity, cook with preheated liquid in a covered braising pan or casserole at 350 F. until done. Transfer to serving dishes or leave in the casserole.