Swedish Meatballs

Swedish Meatballs

Meatballs:
1 lb. ground beef
¾ cup fine dry bread crumbs
2/3 cup chopped onions
1 tsp. salt
Dash pepper

Mix together and make 1 Tb. meatballs. Brown in microwave or oven. Set aside.  {I cooked these in a 400 degree oven for 25 minutes.}

Gravy:
1 cup water
2 bouillon cubes
1/3 cup flour
½ tsp. allspice
1 cup evaporated milk
½ cup water
1 Tb. lemon juice

Dissolve bouillon cubes in boiling water. Pour over meatballs, turn to low and simmer 15 minutes.

Take out meatballs. Remove from heat. Sprinkle in flour and allspice and blend. Stir in milk and ½ cup water. Cook uncovered over low heat until thick.

Stir in lemon juice. Add meatballs and serve over noodles or rice.

This is the recipe with pre-cooked meatballs, but the same sauce, all served over mashed potatoes. (Eliza)

Quick Version
For a really quick Swedish meatball--reheat prepackaged, pre-cooked meatballs; thin cream of chicken soup with milk and add ½ tsp. allspice or nutmeg and 1 Tb. lemon juice. Add the meatballs and warm through.

This recipe came from our mom Ann's University of Utah foods class.

Tiffany's Notes: I think I've made the quick version before, but I don't remember making the full recipe.  The meatballs worked just great (I had a low fat ground beef--that kept the fat to a minimum).  The sauce took a long time to thicken--with my smooth stove top I had to turn up the heat to get it hot enough to work.   I'm sure if you were cooking over a gas flame you'd need to keep it turned to low.  Maybe I should have made the sauce in the microwave!  (White Sauce in the microwave is super easy and quick!)