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Swedish Meat Balls
Ingredients
2 oz. (¼ cup) butter
4 oz. (1 cup) onion, finely chopped
3 eggs
⅔ pint (1½ cups) milk
1½ teaspoons ground allspice
½ teaspoon ground nutmeg
1 tablespoon salt
4 oz. (2 cups) fresh breadcrumbs
2 lb. lean minced (ground) beef
1 lb. lean minced (ground) lamb
1 beef stock (bouillon) cube, crumbled
1 oz. (4 tablespoons) flour
¾ pint (2 cups) single (light) cream or milk
Details
Serves: 12
Method
Put the butter in a large heat resistant bowl and heat on HIGH for 30 seconds until melted. Add the onion and cook uncovered on HIGH for 3 minutes until lightly browned. Set aside.
Beat the eggs and milk together and add to the onions with the allspice, nutmeg, salt and breadcrumbs. Stir, then add the meat and mix well. Form into 1 inch balls and arrange half in a single layer in a shallow 1 quart heat resistant baking dish.
Cook on MEDIUM for 7-8 minutes until almost done. Turn the meat balls occasionally during cooking. Remove the cooked meat balls. Cook the remaining meat balls and while these are cooking, dissolve the beef cube in 8 fl. oz. (1 cup) boiling water.
Skim the fat from the cooking dish and mix the remaining meat juices with the stock. Stir in the flour. Cook uncovered on HIGH for 2 minutes until slightly thickened. Stir every 30 seconds.
Gradually stir in the cream and cook on MEDIUM for 8 minutes until thickened and smooth. Stir occasionally. Return the meat balls to the sauce and reheat on MEDIUM for 1-2 minutes until hot.
For microwave ovens without variable control of 650 watts output or more, cook each batch of meat balls for 4-5 minutes. To avoid curdling, take great care when the cream is added. Cook for 20 seconds. Stir and rest for 5 seconds, then repeat until the sauce is thick, about 4 minutes.
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