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Holiday yumm
AUNT INGER’s Swedish Meatballs
Jenny L. - Waukesha, WI
2 lbs. ground beef
2 lbs. ground pork
1 cup bread crumbs
1 3/4 cups half and half
1 1/2 cups beef broth
1 teaspoon ground ginger
1 teaspoon nutmeg
1 tablespoon salt, + more for the gravy
1 medium onion, finely diced
4 tablespoons butter
4 tablespoons flour
pepper to taste
Soak the bread crumbs in 1 cup of the cream. While the bread crumbs
are soaking, saute the onion in one tablespoon of butter until it turns
translucent, about 7 minutes.
In a large bowl, combine the beef, pork, bread crumbs, onions, ginger,
nutmeg and salt. Mix it all together thoroughly with your hands. Form
the meat into meatballs.
Heat a large skillet over medium high heat and cook the meatballs
about three minutes on each side. You may need to do these in
batches.
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Drain off most of the fat and reduce the heat to medium. Add the
remaining butter and slowly whisk in the flour, stirring and allowing
the combined butter and flour to thicken and turn a nutty brown. After
all the flour is added, gradually add the beef broth. Stir and cook for a
couple minutes, reduce the heat to low and stir in the remaining half
and half. Taste your sauce and add salt and pepper if you feel like you
need it.
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