Swedish Meatballs
2 cups fresh breadcrumbs
1 small yellow onion, finely chopped
1 1/2 lb. Ground beef or veal
2 teaspoons Salt
1 teaspoon Nutmeg
2 1/2 tablespoons freshly chopped parsley
3 Eggs, lightly beaten
1/2 teaspoons Pepper
1 teaspoons Paprika
4 tablespoons Butter
3 tablespoons Flour
3/4 cup Milk
In a small saucepan, sauté the onion in the butter until translucent. In a large bowl, add the breadcrumbs, onion, meat, and mix well. Add the eggs, salt, pepper, nutmeg and paprika and continue to mix. This is best done with clean hands. Shape the mixture into balls about 1-inch in diameter. Preheat a large skillet over a medium heat. Fry the meatballs until crisp and brown. Remove the meatballs from the pan and melt 3 tablespoons of butter, add the flour and mix until thick and smooth. Gradually add the milk until thick gravy forms. Return the meatballs to the pan and cook for another 10 minutes over low heat.
2 cups fresh breadcrumbs
1 small yellow onion, finely chopped
1 1/2 lb. Ground beef or veal
2 teaspoons Salt
1 teaspoon Nutmeg
2 1/2 tablespoons freshly chopped parsley
3 Eggs, lightly beaten
1/2 teaspoons Pepper
1 teaspoons Paprika
4 tablespoons Butter
3 tablespoons Flour
3/4 cup Milk
In a small saucepan, sauté the onion in the butter until translucent. In a large bowl, add the breadcrumbs, onion, meat, and mix well. Add the eggs, salt, pepper, nutmeg and paprika and continue to mix. This is best done with clean hands. Shape the mixture into balls about 1-inch in diameter. Preheat a large skillet over a medium heat. Fry the meatballs until crisp and brown. Remove the meatballs from the pan and melt 3 tablespoons of butter, add the flour and mix until thick and smooth. Gradually add the milk until thick gravy forms. Return the meatballs to the pan and cook for another 10 minutes over low heat.
