Meat recipe3 for Scandinavian Meatballs

Meat 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

For meatballs: soak breadcrumbs in milk for 10 minutes or so. Mix in onion, eggs and seasonings. Add meats and beat with electric mixer until light and fluffy. Handling gently, form mixture into 2 inch diametermeatballs. Smooth balls between moistened palms. Place in baking pan. Refrigerate until meat balls are firm.

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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