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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 16 |
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SCANDINAVIAN MEATBALLS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Darby Estate in Argyle Texas in 1998. Ingredients:
1/2 pound finely ground beef |
1/2 pound finely ground pork |
1/3 cup finely chopped white onion |
2 tablespoons flour |
1 tablespoon fresh cilantro minced |
1/2 teaspoon dried oregano |
1/4 teaspoon ground cumin |
1 egg beaten |
3 tablespoons vegetable oil |
sauce |
1 tablespoon vegetable oil |
1 white onion chopped |
2 garlic cloves chopped |
1 cup tomato sauce |
2 chipotles canned in adobo sauce stemmed and chopped |
2 tablespoons adobo sauce from chilies |
1/2 cup beef broth |
tortilla cups |
6 flour tortillas |
vegetable oil for frying |
chopped lettuce |
Directions:
1. Combine beef, pork, onion, flour, cilantro, oregano, cumin and egg.
2. Form into 1-1/2” balls then brown in oil then remove and keep warm.
3. To make sauce add oil to the pan and sauté onion and garlic until soft.
4. Add the remaining sauce ingredients then bring to a boil.
5. Reduce heat and simmer 20 minutes until sauce has thickened.
6. Place sauce in a blender and puree until smooth.
7. Return sauce to pan then add meatballs and heat through.
8. To make tortilla cups pour oil to a depth of 3” and heat to 375.
9. Place a tortilla in the oil and let it float for a couple of seconds.
10. Press the center into the oil with a can or ladle to form a bowl and fry until crisp.
11. Remove and drain.
12. Place lettuce in each of the tortilla cups and top with meatballs and serve.
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