Swedish Meatballs  Tom & Kari
1/2 cup milk
1/4 cup dry breadcrumbs
1 pound ground sirloin
1/2 pound ground veal
1/2 pound ground pork
1 cup finely chopped onion
1 garlic clove, minced
1 & 1/4 teaspoon salt
3/4 teaspoon ground black pepper
1/2 teaspoon (scant) ground allspice
1/4 teaspoon ground cloves
2 tablespoons (or more) butter
Lingonberries in sugar (if you can't find lingonberries on the jam isle
at the market, use whole-berry cranberry sauce)
Mix milk and breadcrumbs in large bowl. Let stand until milk is slightly absorbed,
about 10 minutes.
Add ground meats, onion, garlic, salt, pepper, allspice and cloves; mix with fork until
well blended.
Using damp hands and 1 level tablespoon for each meatball, shape mixture into
1-inch-diameter balls. Place on baking sheet.
Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat.
Working in 2 batches, add meatballs to skillet and saute until browned on all sides,
about 2 minutes. Reduce heat to medium-low and saute until meatballs are cooked
through, shaking pan often and adding more butter to pan as necessary, about 8
minutes longer per batch.
Transfer to bowl.
Serve with lingonberries.
12 Servings.
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