swedish meatballs, bambi style
| Prep Time: 30 min | Serves: 10 |
| Cooking Time: 60 min | Yield: 50 meatballs |
swedish meatballs made with ground deer meat
Ingredients
- 2 lb Home Processed-ground Venison
- 1 medium Yellow Onion
- 1/2 cup Italian Style Bread Crumbs
- 2 egg
- 6 cups Hearty Egg Noodles Extra Wide
- 2 cube Beef Bullion
- 5 tbsp Margarine Non Hydrogenated
- 2 tbsp All Purpose Flour
- 1 tsp Salt
- 1 tsp Ground Black Pepper
- 1/4 tsp Nutmeg, Ground
- 1/4 tsp Allspice, Ground
- 2 cups Tap Water
- 5 cups Tap Water
- 1 cup Tap Water
- 1 tsp Parsley, Dried
Directions
with the 5 cups water boil the egg noodles until done... use more or less water as needed
with the 2 cups of water, dissolve the beef bullion to make beef stock
chop onion
in skillet, melt one tbsp margarine and saute onion
set aside
mix 1 cup of water with the bread crumbs let stand 1-2 min til soft
add cooked onion with the meat, salt, pepper, nutmeg, allspice, dried parsley,and eggs
use beater on low for about 10 min until mixture is smooth, light in color, and fluffy. Using 2 spoons dipped in cold water, shape the meat into 1-inch balls.
In a large skillet over medium heat, melt 4 tablespoons margarine. Cook the meatballs in batches of about 15 to 20 at a time and brown on all sides. Remove with a slotted spoon and drain briefly on paper towels before removing to a warmed serving platter. Cover to keep warm. When all the meatballs are cooked, reduce the heat to low and add the flour to the skillet. Cook, stirring, until lightly browned. Slowly add the beef stock. Cook, whisking, until the gravy is thick and smooth. Strain, if desired. Pour the gravy over the meatballs and noodles and serve hot.