Scandinavian Meatballs

These have always been a favorite at smörgåsbords, which originated when the Vikings brought back a variety of new foods from their voyages. The food was divided into small pieces and everyone sampled the delicacies.

Savory Rice

    4 cups water
    1 cup uncooked basmati rice
    1 cup uncooked brown rice
    1 teaspoon dried parsley
    1 teaspoon canola oil
    1 teaspoon minced dried onion
    ¼ teaspoon garlic salt
    ⅛ teaspoon ground black pepper


    2 slices buttermilk bread
    ¼ cup chopped yellow onion
    ½ cup fat-free milk
    Pinch ground nutmeg
    Pinch ground allspice
    ⅛ teaspoon ground black pepper
    1 teaspoon seasoning salt
    1 pound extra lean ground beef
    3 tablespoons dry bread crumbs
    2 tablespoons canola oil


Meatball Gravy

    Pan drippings
    2 tablespoons butter
    2 tablespoons all-purpose flour
    1 ¼ cups fat-free milk
    1 teaspoon beef base
    Dried parsley
    Lemon slices

1.  Place water, basmati rice, brown rice, parsley, oil, onion, garlic salt
     and pepper in a rice cooker or 3-quart saucepan with lid. Simmer
     over medium heat for 30 minutes.

2.  Remove the bread crusts and cut the bread into cubes. Place
     in a large bowl.

3.  In a blender, process the onions and milk. Add to the bread
     along with the nutmeg, allspice, pepper, seasoning salt, beef
     and crumbs. Shape into 1 ½-inch meatballs.

4.  In a 5-quart sauté pan, heat the oil, then fry the meat balls.
     Shake the pan to turn and brown meatballs on all sides. Place
     the meatballs on an oven-proof platter.

5.  Discard the grease, reserve the tasty bits and drippings.
     Whisk in the butter and then the flour. Whisk in the milk and
     beef base. Cook until thickened, then pour over meatballs.

     Hint: Serve sprinkled with dried parsley. Serve rice topped
     with a lemon slice. This meal is also good with a salad.

     Makes 4 servings