combine beef, pork, egg, allspice, salt, and
pepper
In Skillet add oil and onions, sauté until
translucent, about 5 minutes, add celery and sauté
for 4 more minutes. Add to meat.
Blend all together and form into 1 inch balls
Meanwhile combine stock, bouillon cubes, garlic, and
pepper corns in large pot. Bring to boil.
Slowly add meatballs to the stock and cook for 20
minutes. Remove with slotted spoon and set aside.
Strain stock and return to heat.
Heat stock to boil over med-high heat and let reduce
for 10 minutes. Turn off Heat and add cream cheese,
whisking until combined. Pour over meatballs.
Garnish with parsley.
Originally Submitted
7/24/2010
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