Monday, December 6, 2010

Frances Reynolds Johnston’s Swedish Meatballs

2 lbsGround beef, fresh not frozen
2 slices White bread, stale or toasted
2 eggs
½ cupWater
1Bay leaf
24-30Ginger Snaps, crushed
To tasteSalt
To tasteBlack pepper
To tasteGround ginger
Dash Nutmeg
2 cansMushroom soup
1 soup canWater
1 soup can Milk
1 canMushrooms
Pre-heat oven to 350 ° F.

Soak bread in milk, not too much just enough to soften it. Add eggs, milk toast, salt, pepper, 4 ginger snaps and nutmeg to meat. Mix well. If meat is too sticky add some plain bread crumbs. Roll into small meatballs.

Cover cookie sheet with Reynolds wrap. Be sure it has a lip to contain grease. Bake in oven approximately 25 minutes. Turn once for even browning.

In large Dutch oven, heat 2 cans of mushroom soup, water and milk. Add can of mushrooms. Fresh mushrooms can be substituted. Add 20 crushed ginger snaps, if not gingery enough add more to taste. Be sure it does not boil.

Spoon meatballs into heated gravy. Cook under very low heat for 30-45 minutes. Stir often. Stir gently so to meatballs do not break up. Add water if gravy gets to thick. Scrap bottom of pot so that it does not burn.

These can be served as hors d'oeuvre or with flat egg noodles as a main dish.

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