Scrapple Swedish Meatballs

Ingredients

MEATBALLS

1 lb Scrapple

1/3 lb Ground Beef

2 tablespoon Olive Oil

1/3 cup Onion

2 cloves Garlic

½ cup Breadcrumbs

1/3 cup Parmesan Cheese

1 Egg

1/8 cup Milk

1 teaspoon Parsley

1 teaspoon All Spice

1 teaspoon Ground Nutmeg

1 teaspoon Ground Pepper

SAUCE

3 tablespoons Flour

4 tablespoons Butter

1 cup Beef Broth

¾ cup Heavy Cream

1 tablespoon Worcestershire Sauce

1 tablespoon Dijon Mustard

½ cup Sour Cream (optional)

INSTRUCTIONS

Heat oil in high-walled skillet. Add onion and garlic. Cook until soft then set aside until cooled (save the pan for later.)

In large bowl combine breadcrumbs, parmesan cheese, salt, pepper, all spice, nutmeg, parsley, cooled onion

and garlic, milk, and eggs.

Mix with scrapple and ground beef. Roll the mixture into small round balls. Set on tray to for 10 – 15 minutes.

Deep fry in oil, drain, and set aside.

In the onions and garlic pan, heat pan with butter. Stir in flour, stirring constantly until light brown. Add broth

a little at a time.

Bring to a boil, then reduce to simmer.

Add heavy cream a little at a time – continue simmering.

Add Dijon, Worcestershire sauce, and sour cream (if you are using).

Salt and pepper to taste.

Add meatballs to sauce and serve.