Prep 20 mins
Cook 30 mins
I found this on line for the tour 2005.
- 4 tablespoons butter
- 1 small onion, chopped
- 2 slices day-old rye bread, crusts trimmed, torn into pieces (about 1 1/2 cups)
- 2⁄3 cup beef stock or 2⁄3 cup canned beef broth
- 1 egg
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon white pepper
- 1⁄2 lb ground beef
- 1⁄2 lb ground veal
- 2 tablespoons all-purpose flour
- 1 1⁄3 cups beef stock or 1 1⁄3 cups canned beef broth
- 2 tablespoons whipping cream
- ground allspice
- For meatballs:.
- Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Cool slightly. Combine bread and stock in large bowl. Mix in onion mixture, egg, allspice and pepper. Add ground beef and veal and blend well. (Can be prepared 3 hours ahead. Cover and chill.)Shape meat into 1 1/4-inch balls. Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add meatballs and sauté until cooked through and brown, turning occasionally, about 20 minutes. Using slotted spoon, transfer meatballs to platter and keep warm. Reserve drippings in skillet.
- For sauce:.
- Add flour to drippings in skillet and stir over medium heat until brown, about 4 minutes. Gradually whisk in stock and cream. Simmer until sauce is thick and smooth, stirring frequently, about 5 minutes. Season to taste with allspice, salt and pepper. Pour sauce over meatballs and serve.
Wonderful treat, a good comfort food on a rainy afternoon. I loved the rye bread and I followed the recipe but I took the other reviewers advice and added fresh nutmeg too. Served with egg noodles, yummy! ZWT3
swedish, norwegian, what's in a name? this is probably dd4's favorite meal, she loves the gravy. if you're using canned beef stock try to get low sodium so it's not too salty. i also added some grated nutmeg, very easy to prepare.