Guest cook Rita Haugh prepares a traditional Swedish Christmas menu.
On the menu:
• swedish meatballs (Köttbullar)
• molded salmon salad
• swedish apple pie
1 pound ground beef (ground round or chuck)
1/2 cup dried breadcrumbs
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
2 tablespoons onion, finely minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup hot water
1 teaspoon salt
1/4 teaspoon white pepper
3/4 cup half & half
In a large bowl, combine the ground beef and breadcrumbs. Add the egg, salt, pepper, nutmeg and onion and mix well. Shape the beef mixture into 1-inch balls using as little pressure as possible. Place the meatballs on a plate, cover and chill for one hour.
Melt the butter in a large, nonstick skillet over medium heat. Add the meatballs and brown them, a few at a time, shaking the pan almost constantly, until browned on all sides, 3 to 5 minutes. Transfer the meatballs to a plate or baking dish.
To make the sauce: Remove all but about 2 tablespoons of fat from the skillet. Stir the flour into the drippings until well-blended and lightly browned. Gradually add 1 cup of hot water, stirring constantly. Bring the sauce to a boil and add the salt and pepper. Add the meatballs to the sauce. Cover and simmer for 10 to 15 minutes over low heat.
Transfer the meatballs to a shallow bowl or baking dish using a slotted spoon. Add the half & half to the sauce and return to simmering. Pour the sauce over the meatballs. Makes 6 servings.
— Recipe by Rita Haugh
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