Swedish meatballs and some good friends
make for a fun time! Monday night we enjoyed these little suckers with swedish lingonberry preserves (all the way from IKEA) with homemade gravy, smashed buttermilk and cheddar potatoes, a nice green salad and some delicious-from-scratch-warm-out-of-the-oven rolls from the all famous Ellen. By the way, would you mind posting that recipe on your blog? It’s too good to keep to yourself!
A good substitute for the lingonberry preserves would be some chunky cranberry sauce. Hope you enjoy…(I’m still eating the leftovers today!)
- 6 tablespoons butter or margarine, divided
- 1 onion, chopped
- 1 cup dried bread crumbs
- 1 cup evaporated milk, divided(I used whole milk instead)
- 1 1/2 pounds ground beef
- 1 egg, beaten
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pinch dried parsley
- 1 1/2 teaspoons all-purpose flour
- 1 tablespoon tomato sauce(I omitted this b/c I didn’t have it in the house)
- ground nutmeg to taste(I used it freshly ground)
- Melt 3 tablespoons butter or margarine in a large skillet over medium heat. Add the onion and saute for 5 to 10 minutes, or until tender.
- In a separate medium bowl, combine the bread crumbs with 2 tablespoons of evaporated milk and stir, allowing the crumbs to absorb the milk. Add the ground beef, onion, egg, salt, ground black pepper and parsley to taste. Mix well and form into golf ball sized meatballs.
- Heat remaining butter or margarine in the same skillet over medium to medium high heat and add the meatballs. Carefully shake the skillet to turn the meatballs, as needed. Saute for 10 to 15 minutes, or until meatballs are browned on all sides. Transfer the meatballs to a serving platter, reserving the liquid in the skillet.
- Add the flour to the skillet and stir until smooth. Then gradually add the evaporated milk, tomato sauce and nutmeg to taste; again stirring until mixture is warmed, smooth and creamy. Strain over meatballs.