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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put bread crumbs and milk in large bowl. | 2. Stir. | 3. Soak 10 minutes. | 4. Add onion, eggs, allspice, nutmeg and pepper. | 5. Use wooden spoon to combine. | 6. Break meats into small bits with your hands. | 7. Add to bowl. | 8. Use wooden spoon to beat until mixture is well-mixed. | 9. Shape into 1 1/4-inch balls; handle gently and rinse hands often in water to keep mixture from sticking. (Easiest way to make them is to use small 1 1/4-inch diameter ice cream scoop, then gently shape with moistened hands. | 10. Alternately, use tablespoon and moistened hands to shape mixture into balls.) | 11. Arrange meatballs in single layer on lightly oiled baking sheet. | 12. Refrigerate until firm, about 2 hours. | 13. Heat 1 tablespoon butter and 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat. | 14. Add meatballs in batches, without crowding. | 15. Cook until browned, shaking pan occasionally, about 5 minutes. | 16. Transfer to wide, shallow, oven-to-table casserole. | 17. Repeat with remaining meatballs, adding more butter and oil as needed. | 18. Reserve hot skillet, unwashed, for making gravy. | 19. Add onion to reserved skillet. | 20. Cook over medium heat until softened, stirring often, about 4 minutes. | 21. Add flour; cook 1 minute. | 22. Stir in consomme. | 23. Stir until thickened, about 4 minutes. | 24. Add cream. | 25. Stir until hot. | 26. Taste and season with salt and pepper. | 27. Strain gravy and pour over meatballs. | 28. Cover casserole with lid or foil. | 29. Bake at 300 degrees, shaking several times to shift meatballs, until just heated through, about 45 minutes. | 30. Cool 20 minutes. | 31. Use slotted spoon to set meatballs aside; skim fat from gravy. | 32. Put meatballs back in gravy. | 33. Reheat at 300 degrees until hot, 10 to 20 minutes. | 34. (Can be refrigerated up to 3 days or frozen for 1 month. Let come to room temperature before reheating. Reheat, covered, in 300 degree oven until hot, about 45 minutes to 1 hour.). | 35. Serve hot, spooned over dilled noodles. | 36. Pass lingonberry preserves separately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
breadcrumb	1 1/2	cups		-	-	-	-
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
onion	1		chopped	64.0	14.944	1.76	0.16
egg	2		beaten	143.0	0.72	12.56	9.51
allspice	1/2	teaspoon	ground	2.4985	0.6851	0.0579	0.0826
nutmeg	1/2	teaspoon	freshly-grated	5.775	0.5422	0.0642	0.3994
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
chuck	1	lb	lean ground	634.6681	1.4053	95.7896	27.5174
veal	1	lb	ground lean	607.4680000000001	6.3467	98.3736	20.9894
pork	1/2	lb	ground lean	852.768	0.0	31.5479	79.5388
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
onion	1		sliced	64.0	14.944	1.76	0.16
flour	2 1/2	tablespoons		90.3562	19.7821	1.4689	0.3506
beef consomme	1 1/2	cups	canned	40.92	1.1904	9.3744	0.0
whipping cream	1/2	cup		175.2	1.776	1.3019999999999998	18.546
salt				-	-	-	-
white pepper			freshly-ground	-	-	-	-
lingonberry preserve				-	-	-	-

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