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9
English
Swedish Meatballs
500 g (1 pound) boneless
beef round steak,
cut into 1-inch
(2.5-cm) strips
250 g (
1
⁄2 pound) boneless
veal, cut into 1-inch
(2.5-cm) strips
1 medium onion, cut
into sixths
2 slices whole wheat
bread, broken into
pieces
1 teaspoon (5 g) salt
1 teaspoon (5 g) nutmeg
1
⁄2 teaspoon (3 g) allspice
1
⁄2 teaspoon (3 g) black
pepper
60 ml (
1
⁄4 cup) fat-free egg
substitute or 1 egg
120 ml (
1
⁄2 cup) low-fat
milk
Cream Sauce
60 ml (
1
⁄4 cup) drippings
from meatballs or
margarine or butter
60 g (
1
⁄4 cup) flour
500 ml (2 cups) whole milk
2 teaspoons (10 g)
instant beef bouillon
granules or 1 beef
bouillon cube
1
⁄2 teaspoon (3 g) black
pepper
Assemble Food Grinder, using fine grinding plate. Attach
Food Grinder to mixer. Turn to Speed 4 and grind beef,
veal, onion, and bread into bowl placed under grinder.
(Return mixture to grinder and grind once or twice more
for extra fine meatballs.) Add all remaining ingredients;
mix well.
Shape mixture into 2.5-cm (1-inch) meatballs and arrange in
40 x 26 x 2.5 cm (16 x 10
1
⁄2 x 1-inch) baking pans. Bake
at 230°C (450°F) for 15 minutes, or until browned and no
longer pink in center.
While meatballs are baking, prepare Cream Sauce.
Heat drippings or melt margarine in large saucepan.
Add flour and stir until bubbly. Gradually stir in all
remaining ingredients. Cook over medium-low heat until
mixture thickens and just begins to bubble. Pour over
Swedish Meatballs.
Serve meatballs as an appetizer or combine with cooked
noodles as a main dish.
Yield: 20 appetizer servings (4 meatballs per serving) or
10 main dish servings (8 meatballs per serving).
Swedish Meatballs with Cream Sauce
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