FOOD FROM EUROPE

STOCKOLM - SWEDEN

SWEDISH MEATBALLS

                   

      2 1/2 pounds ground turkey or ground beef

      Four slices bread

           Salt and pepper

      1/4 tablespoon nutmeg

      3/4 cup milk

      2 tablespoons butter or margarine

      2 tablespoons all purpose flour

     10 1/2 ounces beef bouillon

     1-cup heavy whipping cream

     1-cup sour cream

      Two eggs lightly beaten

     1 cup Stove Top stuffing

      One cup seasoned breadcrumbs

      1 teaspoon Italian seasoning

            Onion, chopped fine

    In a large bowl break bread in very small pieces add milk; mix and let rest for 5      minutes.

    Add onion, salt and pepper, nutmeg and mix well: add ground meat, eggs and Italian seasoning and fold all together. Add breadcrumbs and stuffing and combine all together.

    Using a 1/4 measuring cup form, the meatballs (should end with 32 meatballs).

    In a large skillet heat the butter and brown the meatballs, transfer them to a greased baking pan.

    In the same skillet keep 2 tablespoons of the dripping (if too dry, add 1/4 cup of the beef bouillon and 2 tablespoon of butter)

    Add 2 tablespoon of flour, stir well until bubbling; add beef bouillon, heavy cream, nutmeg and garlic powder and cook, stirring often for 5 minutes; add sour cream and cook until sauce is thickening, mixing very often.

    Spread cream sauce over meatballs and bake at 350 for 1 hour. Serve 3 to 4 meatball per person.

    Optional: serve on a bed of fettuccine sautéed with a little of butter or margarine.