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Swedish Meatballs In Sherry Sauce
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| What You Need: |
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2 pounds ground meat
1½ teaspoons salt
½ teaspoon pepper
2 eggs
1 cup milk, broth, or water
1 small onion, minced
1/8 teaspoon pepper
1/8 teaspoon thyme leaves
¼ teaspoon dry mustard
¼ teaspoon ground mace
2 tablespoons shortening, melted
2 tablespoons flour
1¼ cups condensed beef bouillon
½ cup water
¼ cup sherry wine
1 OF THE FOLLOWING STARCH MATERIALS
½ cup flour
½ cup fine dry bread crumbs
1 cup fresh bread crumbs
1 cup mashed potatoes
½ cup oatmeal
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| How To Cook: |
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1. Mix the meat, salt, pepper, eggs, liquid, starch material, onion, pepper. thyme, mustard, and mace thoroughly.
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2. Form into 1-inch meat balls. Cook 15 minutes in a covered casserole in the microwave oven.
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3. Stir several times, very gently, so as not to break up the meat balls but to redistribute the heat evenly.
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4. Blend the shortening and flour. Stir in the bouillon, water and wine. Pour over the meat balls.
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5. Cook, covered, in the microwave oven, stirring gently, occasionally, to keep the starch in suspension.
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6. Bring to a boil and boil 5 minutes. Hot buttered noodles make a nice accompaniment.
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NOTE:
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Use ground beef, pork, veal, or any combination for the meat. For the condensed beef bouillons the canned concentrate or use water plus 2½ teaspoons (or cubes) of bouillon concentrate.
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