Swedish Meatballs Ii

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This is an old, classic recipe for swedish meatballs. serve with sautéed vegetables and fresh bread.

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Steps

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Melt 3 tablespoons butter or margarine in a large skillet over medium heat.

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Add the onion and saut for 5 to 10 minutes , or until tender.

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In a separate medium bowl , combine the bread crumbs with 2 tablespoons of evaporated milk and stir , allowing the crumbs to absorb the milk.

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Add the ground beef , onion , egg , salt , ground black pepper and parsley to taste.

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Mix well and form into golf ball sized meatballs.

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Heat remaining butter or margarine in the same skillet over medium to medium-high heat and add the meatballs.

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Carefully shake the skillet to turn the meatballs , as needed.

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Saut for 10 to 15 minutes , or until meatballs are browned on all sides.

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Transfer the meatballs to a serving platter , reserving the liquid in the skillet.

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Add the flour to the skillet and stir until smooth.

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Then gradually add the evaporated milk , tomato sauce and nutmeg to taste.

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Again stirring until mixture is warmed , smooth and creamy.

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Strain over meatballs.

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Ingredients

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butter, onion, dried breadcrumbs, evaporated milk, ground beef, egg, salt, ground black pepper, dried parsley, all-purpose flour, tomato sauce, ground nutmeg