Speedy Meatballs Scandia Recipes

SPEEDY SWEDISH MEATBALLS

Steps:

• Heat oil in heavy large skillet over medium high heat.
• Add meatballs and cook until brown, about 8 minute.
• Transfer meatballs to a bowl.
• Add flour to skillet and cook 1 min, scraping up the browned bits from bottom of the skillet.
• Stir in broth and mil.
• Return meatballs to skillet.
• Simmer until liquid thickens enough to coat meatballs, about 5 minute.
• Remove skillet form heat.
• Stir in sour cream.
• Meanwhile, cook noodles according to package instructions.
• Drain noodles and transfer to a large bowl.
• Spoon meatballs and sauce over noodles.
• Serve immediately.

SPEEDY MEATBALLS SCANDIA

Steps:

• Combine 1 envelope of soup mix with ground beef, bread crumbs, milk and egg in a large bowl.
• Mix Well.
• Shap into 24 meatballs.
• Brown meatballs in a large skillet. Pour off fat from skillet. Return all meatballs into skillet.
• Blend remaining envelope soup mix with water & spices. Add meatballs.
• Simmer, scovered 20 minutes or until meatballs are cooked thru.
• Blend sour cream with flour; stire into skillet and heat through, do not allow the sauce to boil.
• Server over buttered parleyed egg noodles.

SCANDINAVIAN MEATBALLS

Steps:

• For Meatballs;.
• Soak breadcrumbs in milk in medium bowl for 10 minutes.
• Mix in onion, eggs and seasonings.
• Add meats and beat with an electric mixer or wooden spoon until light and fluffy.
• Handling gently,form mixture into 2-inch-diameter meatballs; smooth balls between moistened palms.
• Place in baking pan;refrigerate until firm.
• Melt butter in large heavy skillet over medium-high heat.
• Add meatballs in batches (do not crowd) and cook until browned on all sides, shaking pan occasionally, about 5 minutes.
• Drain on paper towels; reserve drippings in skillet.
• Layer meatballs in deep 4-quart oven-proof casserole or baking dish.
• For Gravy:.
• Measure pan drippings and return 3 tablespoons to skillet, adding some butter if necessary.
• Add onion and cook over medium-low heat until tender, about 8 minutes.
• Add flour and stir 2 minutes.
• Gradually mix in consomme and cream.
• Simmer until thickened, about 10 minutes, stirring occasionally;season with pepper.
• Strain over meatballs.
• (Can be prepared 1 day ahead. Bring to room temperature before continuing.).
• Preheat oven to 275 degrees.
• Bake casserole until meatballs are heated through, about 45 minutes; serve hot.