Swedish Meat Balls

Published1/23/2008 12:36 AM

1 cup white bread cubes

2½ cups half and half, divided


7 tablespoons butter, divided

1 cup onions, minced and sautéed

1 pound ground chuck

½ pound ground lean pork

½ pound ground lean veal

2 teaspoons salt

½ teaspoon white pepper

½ teaspoon nutmeg

teaspoon allspice

2 eggs, beaten

2 tablespoons fresh parsley, finely chopped

1 cup flour

2 cans (about 11 ounces each) beef broth

2 cups whipping cream

1 loaf (16 ounces) Italian bread

Soak the bread cubes in 1 cup half and half; mash until smooth.

Heat 2 tablespoons butter in skillet and saute onions until medium brown.

In a large bowl, mix together bread, onions, chuck, pork, veal, salt, pepper, nutmeg, allspice, eggs and parsley. Shape into 1-inch balls and roll into flour. Reserve remaining flour after all meatballs have been rolled.

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Melt remaining 5 tablespoons butter in skillet; brown meatballs on all sides, about 10 minutes. Transfer meatballs into a casserole dish.

Heat oven to 325 degrees.

Blend the reserved flour into the butter remaining in the skillet. Gradually add beef broth, whisking constantly. Add remaining half and half and cream; bring to a boil and remove from heat. Pour over meatballs, cover and bake for 20 minutes. Serve with Italian bread to soak up the gravy.

Serves 20-25.

Nutrition values per serving: 230 calories, 18 g fat (10 g saturated), 8 g carbohydrates, 0 fiber, 11 g protein, 90 mg cholesterol, 280 mg sodium.

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