This week: Swedish Meatballs For the meatballs... 1 cup minced onions 2 tbsp. butter 1 egg 1/2 cup milk 1/2 cup fresh bread crumbs (unflavored) 1 1/4 tsp. salt 1 tbsp. sugar 1/2 tsp. all spice 1/2 tsp. nutmeg 3/4 lbs. ground chuck 3/4 lbs. ground pork Saute onions in butter until soft. Set aside. In a mixing bowl, combine egg, milk, bread crumbs and spices. Add meat and onions; mix until well blended. Shape into 1 1/4" balls. Place in two lightly buttered 13x9 baking dishes. Bake @ 350F until lightly browned. Transfer meatballs to an oven-proof serving dish or casserole. Scrape fat drippings from baking pans into a saucepan. For the sauce... 3 tbsp. flour 2 tsp. sugar 1 1/4 tsp. salt "dash" of black pepper 1 cup beef stock 3/4 cup half and half or cream To the drippings, stir in flour, sugar, salt and pepper. Slowly add beef stock and half-and-half; stir over low heat until sauce thickens. Pour over meatballs and serve. Note: You can make the meatballs up ahead of time a
sometimes the dots ARE the big picture...