Monday, August 27, 2012


It is time to bring in the harvest!
This is the meal I took out to the combining crew this evening.

I played around with a recipe for Swedish meatballs and this
is my version with some changes.  One item that stayed the
same is sauteed onion.  I like the flavor that it gives to the meat.

I used a large scoop to form the meatballs after adding all the
ingredients.  The ground beef mixture is quite moist and
easily came out of the scoop and onto the foil-lined pan.
It was quick and hassle free plus they were all the same size.

I rolled the beef into a more compressed ball after they were all
scooped out.  It took mere minutes.

The meatballs can be sauteed in batches until browned on
all sides, but I prefer to bake them.  It is less messy
and I make the gravy while they are browning in the oven.
In this picture I have removed them from the drippings in
the baking sheet to a large baking dish.

Pour on the gravy and bake uncovered for about an hour.


1 cup finely chopped onion
2 tbsp. butter

In a skillet, saute onion in butter until onion is soft.

2 large eggs, slightly beaten
1 cup milk
1 cup soft bread crumbs
1 tbsp. parsley flakes
2 tsp. salt
½ tsp. dill weed
¼ tsp. allspice
2 lbs. lean ground beef
½ lb. ground pork

Combine onions, eggs, milk, bread crumbs and spices in a large
mixing bowl.  Crumble beef and pork over the mixture and mix
to combine.  Handle the mixture as little as possible to keep the
final product light in texture.
Cover and refrigerate for one hour or up to several hours.
Shape into approximately 42 meatballs.
Place on large foil-lined baking sheet with sides.
Bake in preheated 350° oven for 20 to 25 minutes or until browned.
(Or saute in batches until browned on all sides)
Transfer to a large baking pan or roaster with 2-inch sides.
Pour gravy over meatballs.  Continue to bake, uncovered for 1 hour.
Yield: 7 to 8 generous servings

Mushroom Gravy

¼ cup butter or margarine
¼ cup flour
2 cans (10oz.) beef broth, undiluted
1 can (10oz.) cream of mushroom soup*

In medium saucepan, melt butter and stir in flour.
Gradually add beef broth and bring to a boil, stirring constantly,
until thickened.  Blend in mushroom soup until smooth.
*OR blend in 1 cup half and half in place of mushroom soup.

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