Meat recipe3 for Scandinavian MeatballsMeat recipe3 for Scandinavian Meatballs servers 6 can server with pasta. 1 1/2 cups fresh breadcrubs 3/4 cup milk 1 onion, finely chopped 2 eggs beaten 2 tsp salt 1/2 tsp freshly ground pepper 1/4 tsp freshly grated nutmeg 1/4 tsp ground allspice 1 lb lean ground beef 1 lb ground veal 1/2 lb ground lean pork 1/4 cup butter about 1/2 stick Gravy: 1 large onion, sliced 2 1/2 Tbsp all-purpose flour 2 cups canned beef consomme 1 cup whipping cream freshly ground pepper Melt butter in large skillet over medium-high heat. Add meatballs in batches not over crowd them in pan and cook until brown on all sides, shaking pan occasionally, about 5 minutes. Drain, reserving drippings in skllet. Layer meatballs in a deep 4 quart oven proof casserole pan. For gravy: measure pan drippings and return 4 tablespoons to skillet, adding more butter if necessary. Add onion and cook over medium low heat until tender, usuall about 10 minutes. Add flour and stir 2 minutes. Gradually mix in consoumme and cream. Simmer until thickened, about 10 minutes, stirring occasionally. Season with fresh ground pepper. Strain over meatballs. Preheat oven to 275F. Bake casserole until meatballs are heated through, about 45 minutes. Serve hot.
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