Wednesday, September 29, 2010

Hot Saucy Swedish Meatballs

4 (4x4-inch) sandwich slices white bread
1/4 cup cream
1 1/2 pounds ground round
1 tbs onion, minced
1 2 teaspoon salt
2 eggs, slightly beaten
5 tbs butter
3 tbs flour
2 cups beef bouillon
1/2 tsp Tabasco sauce
1 tbs dry mustar
1 tbs white horseradish
1/4 tsp celery salt

Trim crusts from the bread and soak slices in cream for approximately 4 minutes. Mix the softened bread with the ground round, onion, salt, and eggs. Form into 1-inch balls. Melt the butter in a skillet and saute the meatballs until they are brown. Reserve pan drippings. To prepare the sauce, combione the flour with ther beef bouillon in a large saucepan. Bring the mixture to a boil, sitrring constantly, until smooth. Add the Tabasco, mustard, horeradish and celery salt; sitr. Add the meatballs with pan drippings to the sauce. Simmer gently for 3 minutes. Transfer the meatballs and sauce to a chafing dish and serve hot.

Yield: 5 dozen

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