Tuesday, December 2, 2008

Swedish Meatballs

This recipe served the 5 of us with PLENTY of leftovers but we don't eat a lot of meat with our meal. We served it over mashed potatoes and with tons of steamed Brussels sprouts and carrots.

1 lb ground meat (we used venison)
1 medium potato, raw, peeled and finely grated
2 whole eggs
1/2 tsp salt
1 tsp sugar
1 tsp onion powder
dash pepper
dash nutmeg, ginger, and allspice or 1 tsp of your favorite pumpkin pie spice mix

Mix all ingredients well, form into small balls (about 1 inch diameter), I HATE touching raw meat so I let my boys make the meatballs. We have the humongo pan ready with a little butter or approved oil in the bottom. We set the meatballs right in and fry them for about 5 minutes on top and 5 minutes on bottom. Use a spatula to loosen them and turn if they stick.
After about 10 minutes total mix well ...

2 c. milk
3 TBSP flour (or gluten free flour mix)
1/2 tsp salt or approved bouillon cube.

Pour this over the meatballs straight into your humongo pan. This will mix with the butter and meat juices to make a great gravy. Keep the pan covered. Either stir every once in a while or just shake your pan. I leave this for about 10 more minutes while getting the rest of dinner done.

Serve it over mashed or baked potatoes with plenty of veggies on the side.

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