Monday, June 9, 2008

Swedish Meatballs

Make 40 meatballs


2 lbs. ground chuck beef
2 cups soft bread crumbs
1/2 cup milk
1 egg
1 pkg. (1/2 of 2 3/4-oz. box) onion soup mix
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 tablespoons unsifted all-purpose flour
1 cup milk
2 tablespoons brown bouquet sauce
1 cup dairy sour cream (8-oz.)


  1. Mix together beef, crumbs, milk, egg, soup mix, salt and nutmeg. Shape meat mixture into 40 balls. Cook 20 at a time in 13x9x2-in. dish. Cover with wax paper.
  2. Microwave at High (10) 7 to 9 Minutes, rotating dish half turn after 4 minutes. Remove meatballs from dish and keep warm, reserving meat drippings. Repeat.
  3. To 1/4 cup drippings in dish, add flour, stirring until smooth. Gradually stir in milk and brown bouquet sauce. Microwave at High (10) 4 to 5 Minutes, stirring every minute, until thickened. Add sour cream. Stir well. Return meatballs to dish, mixing to coat evenly. Microwave at High (10) 1 to 2 minutes, until hot. Serve over noodles or rice.

No comments: