CLASSIC SWEDISH MEATBALLS

By porklion

Ingredients

• 1-2/3 cups evaporated milk, divided
• 2/3 cup chopped onion
• 1/4 cup fine dry bread crumbs
• 1/2 teaspoon salt
• 1/2 teaspoon allspice
• Dash pepper
• 1 pound lean ground beef (90% lean)
• 2 teaspoons butter
• 2 teaspoons beef bouillon granules
• 1 cup boiling water
• 1/2 cup cold water
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• Canned lingonberries, optional

Details

Servings 42
Preparation time 15mins
Cooking time 35mins
Adapted from tasteofhome.com

Preparation

Step 1

Combine 2/3 cup evaporated milk with the next five ingredients. Add beef; mix lightly. Refrigerate until chilled.

With wet hands, shape meat mixture into 1-in. balls. In a large skillet, heat butter over medium heat. Brown meatballs in batches. Dissolve bouillon in boiling water. Pour over meatballs; bring to a boil. Cover; simmer 15 minutes.

Meanwhile, stir together cold water and flour. Remove meatballs from skillet; skim fat, reserving juices. Add flour mixture and remaining evaporated milk to pan juices; cook, uncovered, over low heat, stirring until sauce thickens.

Return meatballs to skillet. Stir in lemon juice. If desired, top with lingonberries.
Yield: 3-1/2 dozen.