Title: Henry Fonda's Swedish Meatballs
Categories: Meat
Yield: 4 To 6
| 1/2 | c | Bread crumbs |
| 1/2 | c | Milk or light cream |
| 1/2 | c | Yellow onion; minced |
| 3 | tb | Sweet butter |
| 1 | lb | Lean ground beef |
| 1 | lb | Ground veal |
| 1 | ts | Salt |
| 1/4 | ts | Freshly ground black pepper |
| 1/2 | ts | Cinnamon; optional |
| 2 | | Eggs; lightly beaten |
Soak bread crumbs in milk until milk is absorbed. Mix with a fork to
form smooth mixture. Saute onion slowly in 1 tbsp. butter until golden;
remove onion to mixing bowl. Add beef, veal, salt, pepper, cinnamon, and
beaten eggs. Mix well with fingers.
Cover; refrigerate several hours. Form meat into 2-inch balls with
fingers. Heat rest of butter in skillet until it sizzles. Brown meatballs
quickly over medium heat on all sides by shaking skillet. Transfer
meatballs to ovenproof baking dish. Add a few tbsps. of milk to skillet;
deglaze skillet stirring over medium heat; pour over meatballs. Bake in
preheated 350 degree oven about 15 minutes, or until meatballs are heated
through.
Serve with mashed potatoes and sauce made from juices in the bottom of
the casserole. (Blend with a little heavy cream over direct flame until
slightly reduced to the consistency of thin sauce. Taste to correct
seasonings.) Serves 4 to 6. By Griff[SMTP:wgriffin@ix.netcom.com] on Aug
10, 1997