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Title: Swedish Meatballs From Fred Goslin
Categories: Meat Appetizer
Yield: 4 Servings
| 1 | lb | Ground beef |
| 1/2 | lb | Ground pork (lean) |
| 1/2 | c | Bread crumbs |
| 1 | md | Onion (chopped) |
| 1/3 | c | Milk |
| 1 | md | Egg (beaten) |
| 1 1/2 | ts | Salt |
| 3/4 | ts | Allspice (ground) |
| 1/4 | ts | Nutmeg (ground) |
| 1/4 | ts | Pepper |
| 2 | tb | Flour |
| 1/2 | c | Water |
| 1 | ts | Beef bouillon (instant) |
| 1/2 | ts | Brown bouquet sauce |
| 1 | c | Half and half |
1) Mix beef, pork, bread crumbs, onion, milk, egg, salt, allspice, nutmeg, and pepper, and shape into 1" to 1«" balls... Place in single layer in a rectangular baking dish 12" x 8" or 10" square casserole... Microwave on high (100%) until meatbals are set and have lost their pink color, 9 to 11 min. re-arranging after half the time...
2) Remove meatballs, reserving the juices... Stir flour into meat juices, then add water, bouillon, and bouquet sauce... Microwave on high (100%) until slightly thickened, 3 to 4 min.,stirring once or twice during cooking... Gradually blend in half & half, reduce power to med-high (70%) and microwave until thickened and smooth, 4 to 6 min stirring once or twice during cooking...
3) Stir meatballs in sauce until coated, and microwave on med-high (70%) until heated through, about 1« to 2 min.
Serve over cooked noodles or as an appetizer...
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