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Preparation Time: 15 minutes + chilling time
Cooking time: 20 minutes
Serves: 3½ dozen (makes)
Each meatball provides 36 cals, 3g fat (of which 1g saturates), 1g sugar and 0.1g salt per portion.
Ingredients
- 1⅔ cups evaporated milk, divided
- ⅔ cup chopped onion
- ¼ cup fine dry bread crumbs
- ½ tsp salt
- ½ tsp allspice
- Dash pepper
- 1lb (16oz) lean ground beef (90% lean)
- 2 tsp butter
- 2 tsp beef bouillon granules
- 1 cup boiling water
- ½ cup cold water
- 2 tbsp all-purpose flour
- 1 tbsp lemon juice
- Canned lingonberries (optional)
Method
1. Combine ⅔ cup evaporated milk with the next 5 ingredients. Add beef; mix lightly but thoroughly. Refrigerate until chilled.
2. With wet hands, shape meat mixture into 1in balls. In a large skillet, heat butter over medium heat. Brown meatballs in batches. Dissolve bouillon in boiling water. Pour over meatballs; bring to a boil. Cover; simmer 15 minutes.
3. Meanwhile, stir together cold water and flour. Remove meatballs from skillet; skim fat, reserving juices. Add flour mixture and remaining 1 cup evaporated milk to pan juices; cook, uncovered, over low heat, stirring until sauce thickens.
4. Return meatballs to skillet. Stir in lemon juice. If desired, top with lingonberries.
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