Heat 1 Tbsp butter in a large, heavy pan and saute the onion until very tender and beginning to brown. Set aside to cool slightly. In a small bowl combine the bread crumbs with 1/4 cup evaporated milk, stir and allow them to absorb the milk completely.
Place the ground meats in a bowl and ad the onions, bread crumb mixture, egg, allspice, salt and pepper. Mix well but do not over mix as meatballs will become tough. Form into 1 inch balls.
Heat remaining 3 Tbsp butter in the pan used to saute the onions. Brown the meatballs over medium heat until thoroughly cooked, about 12 to 15 minutes.
Transfer the meatballs to a serving dish. Add the flour to the pan and stir to absorb all the fat. Gradually add remaining evaporated milk, tomato paste and a pinch of ground nutmeg; stir well and bring to a simmer. Serve over meatballs.
Serving
Suggestions
Great with mashed potatoes and traditionally served with lingonberry or cranberry preserves.
Originally Submitted
5/31/2012
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