Swedish Meat Balls
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
1 cp light cream
1/2 cp dry bread crumbs
1 onion, peeled and sliced
3 tbsp butter or margerine
1 lb beef, finely ground
1/2 lb veal, finely ground
1/4 lb suet, finely groune
1/8 tsp powdered allspice
1 tbsp salt
1/2 tsp pepper
2 cps boiling water
1/4 cp flour
2 tbsp finely cut fresh dill
1 - Beat eggs in large bowl.
2 - Stir cream into eggs.
3 - Add crumbs and let soften 5 minutes
4 - Cook onion in large skillet in 1 tbsp butter until tender.
5 - Add to egg mixture.
6 - Add meats and seasonings.
7 - Mix well.
8 - Shape into 1-inch balls.
9 - Melt remaining 2 tbsp butter in skillet.
10 - Brown meat balls lightly.
11 - Add boiling water and cover skillet.
12 - Bring to a boil then lower heat and simmer 20 minutes.
13 - Remove meat balls to warmed platter.
14 - Skim off excess fat from skillet liquid.
15 - Blend flour with little fat from pan, then stir back into skillet until thickened and smooth.
16 - If too thick, stir little boiling water into skillet.
17 - Let boil 2 or 3 minutes, stirring constantly.
18 - Pour over meat balls and sprinkle with dill.
19 - Serve hot.
Makes 8 servings.
Having a big cocktail party? Make this the hot hors d'oeiuvres in a
chafing dish or on an electric hot tray and foget everything
except the compliments.