Ingredients
-
2
-
1/4
-
3/4
-
3/4
-
1
-
1
-
1/8
-
1/4
-
1/8
-
-
-
-
-
-
Directions
Juicy Swedish Meatballs, This is just good. I love Swedish Meatballs and this is the best recipe that I have come across. I hope that you enjoy it, used fresh venison, plus used Italian seasoned bread crumbs and added about a tsp of nutmeg….husband says they are better than his mom used to make. Love them!
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Steps
|
1
Done
|
In a Small Bowl, Soak the Bread in the Milk Until Soft. |
|
2
Done
|
in a Large Bowl, Combine All the Meatball Ingredients Except the Butter and Oil, and Add the Soaked Bread. |
|
3
Done
|
Mix Thoroughly Until Smooth, It's Best to Use Your Hands For This. |
|
4
Done
|
Shape Into Small, Golf-Ball Size Meatballs by Dipping Your Hands in Cold Water, the Meatballs Won't Stick to Your Hands. |
|
5
Done
|
Heat Butter and Oil in a Large, Deep Skillet Over Medium-High Heat. |
|
6
Done
|
Add the Meatballs, About 8 to 10 at a Time, and Gently Brown on All Sides, About 5 to 7 Minutes. |
|
7
Done
|
Shake the Skillet Now and Then So Meatballs Stay Round and Brown Evenly. |
|
8
Done
|
Place Them on a Heated Baking Pan in a Low Oven to Keep Warm. |
|
9
Done
|
to Make Gravy, Deglaze the Skillet With 1 Cup of the Stock, Letting It Simmer For 5 Minutes While Scraping the Bottom of the Skillet With a Spatula. Strain the Gravy Into a Clean Saucepan and Add the Remaining 1 Cup of Stock. in a Small Bowl, Mix the Flour With 1/4 Cup of Cold Water Until Smooth. Whisk Flour Mixture Into Warm Gravy, and Let Simmer, Whisking Constantly to Prevent Lumps, Until Thickened Slightly, About 3-5 Minutes. Add the Cream and Season With Salt and Pepper. |
