Brother Ted’s Swedish Meat Balls
1 and 1/2 pounds hamburg (lean with very little fat) or preferably
1 pound hamburg with 1/2 pound of ground pork
1/2 cup bread crumbs
2 eggs slightly beaten
2 cups light cream (I often substitute evaporated milk if I do not have cream)
1 teaspoon salt
1/4 teaspoon pepper
1/4 Teaspoon Shaker Bouquet Garni
1/4 teaspoon nutmeg
1/2 tablespoon molasses
Combine all of the above ingredients using only half of the cream and blend well. Form into small balls and place on greased cookie sheet. Bake for 20 minutes in a 350º oven or until browned. Remove and keep the meat balls warm while you prepare the sauce as follows:
Measure 2 tablespoons of fat from baking pan into a saucepan. Stir in 2 tablespoons flour and 1 package of instant beef broth. Cook stirring constantly until just bubbly. Stir in the remaining cream and continue cooking until the sauce thickens and bubbles for about 1 minute. Add the meatballs and simmer over low heat until thoroughly heated. Serve over noodles on a heated platter. Garnish lightly with Shaker Bouquet Garni.
If time is of essence and you need to feed a larger amount of people, this may be doubled easily. Also, for a quick sauce simmer the meatballs in 1 can of beef broth. Add 1 can of cream of mushroom soup and 1 pint of sour cream. Keep hot but do not allow to boil.
This is a favorite at the Community and is always a part of the Christmas Eve smorgasbord.
Makes 6 servings. If you want a different hors d'oeuvre make tiny meatballs and serve them on toothpicks. Prepare a dish of sauce for your guests to dip from.