"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Swedish Meatballs Recipe

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This recipe for Swedish Meatballs, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tom and Joanne Harkin
Added: Saturday, January 27, 2007


1 c. fine bread crumbs
1/3. cup milk
1/4 c. minced onion - sautéed
1 lb. ground beef
1 egg
1/2 t. salt
1/8 t. pepper
1/2 t. or less nutmeg

4 T. butter
4 t. (heaping) flour
1 c. hot water
1 bullion cube or 1 t. or more Better than Bullion
3/4 c. to 1 c. milk
1 c. half and half

Soak crumbs in 1/3 c. milk for at least 5 min. Add onion, meat, egg, and seasonings and mix well. Shape into 1 in. balls. Sauté in butter till light brown. Remove meatballs. Add flour to fat in pan. Cook and stir at least 1 min. Add water, bullion, milk, and half and half. Cook over medium heat till sauce is thickened. Add meatballs. Simmer 15 min.

Personal Notes:
Personal Notes:
I serve Swedish Meatballs with boiled potatoes or noodles.




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