SWEDISH MEATBALLS FOR A CROWD

By porklion

Yields: 24 Servings (9 dozen meatballs)

Preparation Time: ? min
Cooking Time: ? min

Source: Redbook Cookbook p193

Ingredients

• 1/4 cup butter or margarine
• 3/4 cup finely chopped onion
• 3 eggs
• 1 1/3 cups milk
• 1 1/2 lbs ground beef round
• 1 1/2 lbs ground pork
• 1 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1 tbsp salt
• 2 cups finely crumbled bread crumbs
• 1/2 cup melted butter or margarine
• 1 beef bouillon cube
• 1 cup boiling water
• 4 tbsp flour
• 2 cups light cream
• 1 1/2 tsp salt
• Few grains pepper

Preparation

Step 1

Melt 1/4 cup butter in a skillet over moderately low heat (about 225F); add onion and cook over low heat until tender. Beat eggs and milk together.
Lightly mix ground beef and pork, cooked onion, egg-milk mixture, allspice, nutmeg, 1 tbsp salt and bread crumbs.
Chill in refrigerator for 1 hour before shaping into 3/4 inch balls.
Heat oven to 350F. Meatballs are best baked in a single layer in a shallow baking pan. Use 2 baking pans and pour 1/4 cup of the melted butter into each. Arrange meatballs in pans and bake 30 minutes.
Turn meatballs and increase temperature to 400F. Bake 20 to 25 minutes longer, turning meatballs occasionally. Remove meatballs from pans.
Dissolve bouillon cube in 1 cup boiling water. Add some of the bouillon mixture to each of the baking pans and stir to loosen meat particles. Then combine all the drippings in a saucepan.
Blend the flour into 1/4 cup of the drippings; stir into remaining drippings; add cream.
Cook over moderately low heat (about 225F), stirring constantly, until thickened. Season with the 1 1/2 tsp salt and the pepper.
Meatballs and sauce may be prepared a day ahead of time and stored in the refrigerator. Heat before serving.