Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes. | 2. 2. Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley. | 3. *My Meatballs: 1. Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper. | 4. 2. Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs. | 5. 3. Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.). | 6. My Note: I used 1/2 skim milk and 1/2 cream so it wasn't so heavy and it turned out great! BUT IF LIKE TO HAVE A GRAVY: see be low. | 7. For a Gravy Ingredients: | 8. 4 tablespoons unsalted butter. | 9. 4 tablespoons flour. | 10. 2 1/2 cups beef broth. | 11. 1 tablespoon Worcestershire. | 12. 1/2 cup sour cream. | 13. 1/8 teaspoon allspice. | 14. salt/cracked black pepper, to taste. | 15. Gravy Directions: | 16. 1). In a large skillet, melt butter on medium heat. | 17. 2). Whisk in the flour slowly and cook until smooth and slightly darkened. | 18. 3). Add the beef broth, allspice, salt, pepper, and Worcestershire sauce and bring to a simmer. | 19. 4). Reduce the heat to medium low and stir until gravy thickens. | 20. 5). Stir in sour cream, mix well, and serve warm on top of meatballs. | 21. UPDATE: I used lean beef so had to melt butter in the pan to make the gravy. The flavor was wonderful. I skipped the noodles and used them as a hors d'oeuvre. I made the meatballs ahead of time and froze them so I had them ready to go when I made the recipe the following week. Used ground sirloin to cut down on fat. Next time I will need to add melted butter with flour to make the roux because it lumped up and I had to use my emulsifier to get the lumps out. Didn't have fat from the meat (can't add cold liquid to flour). | 22. Sometime I used at meatloaf mix (beef/pork/veal), and added 2 TBSP of parmesan cheese and 2 tsp crushed garlic for extra flavor. Baked them according to the recipe then put them in a pot of sauce to simmer for a couple hours. That me! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef stock	1	cup		171.36	18.6732	6.3252	8.0892
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
purpose flour	3	tablespoons		-	-	-	-
soy sauce	1	teaspoon		2.8089999999999997	0.2613	0.4314	0.0302
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
rosemary	1/2	teaspoon	dried	0.4585	0.0724	0.0116	0.0205
beef			ground	-	-	-	-
veal	1/2	lb	ground	303.73400000000004	3.1733	49.1868	10.4947
pork	1/2	lb	ground	852.768	0.0	31.5479	79.5388
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
egg	2			143.0	0.72	12.56	9.51
romano cheese	1	cup	grated	-	-	-	-
flat leaf italian parsley	1 1/2	1/2	chopped	-	-	-	-
salt pepper			ground	-	-	-	-
italian bread	2	cups	crumbled	-	-	-	-
water	1 1/2	1/2		0.0	0.0	0.0	0.0
olive oil	1	cup		1909.44	0.0	0.0	216.0
meatball	0.5	package	cooked thawed	-	-	-	-
egg noodle	1	package		-	-	-	-
butter	1/4	cup	cubed	342.0	15.714	10.686	28.8
parsley	1/4	cup	minced	5.4	0.9495	0.4455	0.1185

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.