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33.
SWEDISH MEATBALLS
1-1/2 pounds ground beef
1-1/2 cups flavored bread crumbs
1/4 teaspoon pepper
1 teaspoon nutmeg
1 teaspoon paprika
3/4 teaspoon salt
2 eggs, beaten
1/2 cup milk
1/2 cup butter or margarine
1/4 cup flour
1 10-1/2 ounce can beef broth, undiluted
1/2 cup water
1 cup sour cream
Hot cooked rice or noodles
Combine the first 8 ingredients; mix well and shape into 1-inch
meatballs. Melt 1/4 cup butter (reserving remaining 1/4 cup butter)
in Electric Skillet, with heat control set at 325°F. Cook meatballs,
turning occasionally until browned. Remove meatballs from skillet
and drain well. Set aside. Melt remaining 1/4 cup butter with heat
control set at 325°F. Add flour to melted butter, stirring until smooth.
Cook for 1 minute, stirring constantly. Gradually stir in beef broth
and water. Cook, stirring constantly, until thickened. Add sour cream;
reduce heat to 250°F. Stir until well combined. Add meatballs. Heat
thoroughly.
Makes 6 to 8 main dish servings.
Note: Swedish meat balls can be served as an hors d’oeuvre. Serve and keep
warm in the Electric Skillet.