BAKED SWEDISH MEATBALLS
1 Vidalia onion, finely chopped
4 cloves garlic, finely minced
1 1/2 teaspoon salt
1 teaspoon fennel seeds, finely crushed
1 teaspoon white pepper
2 slices white bread, no crusts, torn into crumbles
1 3/4 pounds ground sirloin
3/4 pound ground pork
1 tablespoon cooking oil
- Heat oil over medium high heat.
- Add onions, garlic, fennel, salt and pepper sauteing until onion is completely tender.
- Add onion mixture to a large mixing bowl and cool completely.
- Add bread to onion mixture and blend well.
- Add beef and pork, mixing with your hands until the onion mixture is well blended into the meat mixture.
- Form into ping pong size balls. Should make 40 or so. SET ASIDE 2 uncooked meatballs for making your sauce.
- Line a jelly roll pan with foil.
- Arrange meatballs on foil. I use a stainless cooling rack inside the jelly roll pan to put the meatballs on so the juices fall below.
- Preheat the broiler.
- Broil meatballs for 7-10 minutes or until cooked through.
4 teaspoons WONDRA flour
1/4 teaspoon allspice
2 cups beef stock
3 tablespoons sour cream
1 tablespoon butter
1 1/2 teaspoons apple cider vinegar*
- Heat oil over medium high heat.
- Add your 2 uncooked meatballs, stirring and crumbling.
- Add flour and all spice, coating and blending the meat.
- Add stock and bring to a boil. Reduce heat slightly and reduce to 1 cup.
- Remove from heat and add sour cream, butter and vinegar.
- Spoon over meatballs.
- Serve with mashed potatoes or noodles.
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