Monday, January 26, 2009

Swedish Meatball Recipe

There are some recipes that my family and I love, but that I forget about. Swedish meatballs is one of those recipes.

Swedish Meatballs

2 TBL. Butter or Olive Oil
Premade Meatballs (or use the "Pete's Famous Meatballs" recipe I posted a while back)
(1 Onion, chopped - optional)
1 1/2 cup Beef Broth
1 can Evaporated Milk or 1 cup Sour Cream
1/2 tea. Nutmeg, ground
1 tea. Dill
1/4 cup cold Water
2-3 TBL Corn Starch

Melt butter in a large pan. Add the meatball and heat throughout. If the meatballs are frozen this may take 10 minutes. If you decide to add onions to your recipe remove the meatballs to a bowl and saute the onions until they are soft and semitranslucent. Put the meatballs back into the pan. Add the beef broth and boil for 10-15 minutes. Add the evaporated milk or sour cream. (Either one works, the sour cream has a bit more zing than the evaporated milk.) Stir to combine. Add in the nutmeg. This adds a subtile depth to the flavor. Next, add in the dill. Sometimes I add more than I stated in this recipe. Simmer for 10-15 more minutes. Pu the cold water in a mug and mix in the corn starch. This is then added to the meatballs. Stir until thickened. Enjoy over egg noodles or toast. This is a lovely comfort food that freezes well.

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