| SWEDISH COCKTAIL MEATBALLS |
|
|
|
Makes 3 dozen1/2 pound lean ground beef 1/2 pound ground seasoned sausage 1/2 cup fine dry bread crumbs (unseasoned) 1 egg 1/2 teaspoon salt, divided 1/8 teaspoon pepper 1/8 teaspoon ground nutmeg 2 tablespoons Butter Flavor CRISCO Shortening divided 1/4 teaspoon finely chopped onion 1/4 cup finely chopped celery 2 tablespoons all-purpose flour 1 cup milk 2 tablespoons snipped fresh parsley Dash ground nutmeg 1/2 cup dairy sour cream In large mixing bowl combine beef, sausage, bread crumbs, egg, 1/4 teaspoon salt, pepper and 1/8 teaspoon nutmeg. Mix thoroughly. Set aside. In large skillet melt 1 tablespoon Butter Flavor Crisco. Add onion and celery. Cook and stir over medium heat until tender. Stir into meat mixture. Shape by rounded teaspoonfuls into balls. In large skillet melt remaining 1 tablespoon Butter Flavor Crisco. Add meatballs; cook over medium heat until firm and golden brown. Remove and drain on paper towels. Stir flour into drippings in skillet. Blend in milk, parsley, remaining 1/4 teaspoon salt and dash nutmeg. Cook and stir over medium heat until mixture thickens. Remove from heat. Blend in sour cream. Add meatballs, stirring to coat. Cook until heated through. Serve with cocktail picks. |
