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Swedish Meatballs

Judy Meissner's binder (attribution unconfirmed)

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  • Meatballs: 1 lb ground veal
  • ½ cup bread crumbs
  • ⅓ cup onion, minced
  • 2 Tbsp butter
  • 1 egg
  • ½ cup milk
  • 1¼ tsp salt
  • 2 tsp sugar
  • ¼ tsp nutmeg
  • ½ tsp allspice. Sauce: 2 Tbsp butter
  • 3 Tbsp flour
  • 1½ tsp salt
  • 1 tsp sugar
  • ⅛ tsp pepper
  • 1 cup water
  • ¾ cup light cream
What you need
  1. Sauté the onion in butter until gold.
  2. Beat the egg with the milk and bread crumbs; let stand 5 min.
  3. Add salt, seasoning, onion, and the veal; mix well.
  4. Brown the meatballs in butter and hold in a warm oven.
  5. In the leftover fat, stir in the flour and seasonings; add the water and cream and cook, stirring, until thick.
  6. Return the meatballs to the sauce.
Steps — tap one to keep your place

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.

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