Swedish Meatballs
about 4 dozen meatballs
No matter how many ”fancy, schmancy” hors d’oeuvres and elegant platters we put out, it seems like the cocktail meatballs always get the most attention. It’s hard to get your toothpick close to the serving bowl when everybody’s swarming around it, but, believe me, these are worth the wait! Got your toothpick ready?
***
1 1/2 pounds ground beef
1/4 cup plain bread crumbs
1 small onion, finely chopped
1 egg
1 1/2 teaspoons ground cumin
1/4 teaspoon salt
1/2 teaspoon black pepper
1 jar (12 ounces) beef gravy
1/2 cup sour cream
***
Preheat the oven to 375°F. Coat two large rimmed baking sheets with nonstick cooking spray. In a large bowl, combine the ground beef, bread crumbs, onion, egg, cumin, salt, and pepper; mix well. Shape into 1-inch balls and place on the baking sheets. Bake for 15 to 20 minutes, or until lightly browned and no pink remains. Meanwhile, in a medium saucepan, combine the gravy and sour cream over medium heat until smooth and warmed through, stirring frequently. Drain the meatballs and add to the gravy mixture, stirring until well coated.
***
Tip: No toothpicks? No problem. Pretzel sticks work well, too--and they're an edible bonus!
From a Mr. Food Christmas
By Art Ginsberg
about 4 dozen meatballs
No matter how many ”fancy, schmancy” hors d’oeuvres and elegant platters we put out, it seems like the cocktail meatballs always get the most attention. It’s hard to get your toothpick close to the serving bowl when everybody’s swarming around it, but, believe me, these are worth the wait! Got your toothpick ready?
***
1 1/2 pounds ground beef
1/4 cup plain bread crumbs
1 small onion, finely chopped
1 egg
1 1/2 teaspoons ground cumin
1/4 teaspoon salt
1/2 teaspoon black pepper
1 jar (12 ounces) beef gravy
1/2 cup sour cream
***
Preheat the oven to 375°F. Coat two large rimmed baking sheets with nonstick cooking spray. In a large bowl, combine the ground beef, bread crumbs, onion, egg, cumin, salt, and pepper; mix well. Shape into 1-inch balls and place on the baking sheets. Bake for 15 to 20 minutes, or until lightly browned and no pink remains. Meanwhile, in a medium saucepan, combine the gravy and sour cream over medium heat until smooth and warmed through, stirring frequently. Drain the meatballs and add to the gravy mixture, stirring until well coated.
***
Tip: No toothpicks? No problem. Pretzel sticks work well, too--and they're an edible bonus!
From a Mr. Food Christmas
By Art Ginsberg
