Swedish Meatballs II

This is an old, classic recipe for Swedish meatballs. Serve with sauteed vegetables and fresh bread.

Step: 1

Melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and saute for 5 to 10 minutes, or until tender.

Step: 2

In a separate bowl, combine the bread crumbs with 2 tablespoons of evaporated milk and stir, allowing the crumbs to absorb the milk. Add the ground beef, onion, egg, salt, ground black pepper and parsley to taste. Mix well and form into golf ball-sized meatballs.

Step: 3

Heat remaining butter in the same skillet over medium- to medium-high heat and add the meatballs. Carefully shake the skillet to turn the meatballs, as needed. Saute for 10 to 15 minutes, or until meatballs are browned on all sides. Transfer the meatballs to a serving platter, reserving the liquid in the skillet.

Step: 4

Add the flour to the skillet and stir until smooth. Then gradually add the evaporated milk, tomato sauce and nutmeg to taste; again stirring until mixture is warmed, smooth and creamy. Strain over meatballs.

Per Serving: 906 calories; protein 38.5g; carbohydrates 29.6g; fat 70g; cholesterol 255.3mg; sodium 1124.3mg.

Prepare your food in advance can be best to feel enjoyable that you do it with your favorite music in the background , a soothing beverage of choice or even a partner. It is thoughtful to write every step required to create the meal , which may include everything from your tools and utensils to your processing menu . Make sure to checkdown the ingredients in the process of it , so as not to forget one . A handwritten list is typically best.

Having the right cooking tools is just as important as having the correct dishes menu . This includes everything from pots, pans, bowls and tools that needed to those essential items that are easy to forget, like as parchment paper and foil. goods like crunch bottles for make sure to the perfect drizzle or decoration to your dish and long tweezers to arrange smaller and thinner dish are a likely for any home chef.