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Swedish Meatballs

  • 1/2 cup bread crumbs
  • 3/4 cup milk, divided
  • 1 pound lean ground beef
  • 1 egg, lightly beaten
  • 1 small onion, diced
  • 1-1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 T. allspice
  • 2 T. margarine
  • 2 T. flour
  • 1 cube beef bouillon
  • 3/4 cup boiling water
  • 1/2 cup half & half
  • Preparation -
    In a small bowl, mix the bread crumbs and 1/4 cup milk together. Stir with a fork, then let stand at room temperature for at least 5 minutes. Place the ground beef in a large mixing bowl. Add the lightly beaten egg, diced onion, salt, pepper, allspice and soaked bread crumbs. Mix together thoroughly. Shape into about 30 meatballs. In a large skillet, over medium heat, melt the margarine. Add the meatballs, about 15 at a time and saute for about 10 minutes or until all the meatballs are browned on all sides and cooked through. Place the meatballs in a bowl and set aside. Add flour to the pan drippings in the skillet and stir until smooth. Add the beef bouillon cube and 3/4 cup boiling water. Bring the mixture to a boil, over medium heat, stirring constantly until the boullion is dissolved and the mixture is smooth. Add the half & half plus the remaining 1/2 cup milk. Cook over medium heat, stirring constantly, to a very low boil. Reduce heat to low and cook for about 3 more minutes or until the sauce is thick and smooth. Return the meatballs to the skillet and toss gently to cover with sauce. Serve immediately or transfer to a crockpot, set on low, to serve Swedish meatballs at a buffet.

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