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Swedish Meatballs Recipe

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

Contributor:  
Contributor:  
Cindy DiNardo
Added: Monday, June 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef (round preferred)
1/2 lb. ground pork
3 eggs, well beaten
1 tsp. salt
1/8 tsp. pepper
2 Tbsp. flour
1/4 cup salad oil
2 Tbsp. flour
1 can undiluted condensed consomme (Campbells makes one)
2 tsp. "Kitchen Bouquet" bottled sauce
1/2 cup sherry wine
buttered noodles

Directions:
Directions:
Toss meats, eggs, salt, pepper and 2 Tbsp. flour until blended; shape very lightly into small balls. In hot oil in skillet, brown balls well, a few at a time; remove. Into oil left in skillet, stir 2 Tbsp. flour until smooth; add consomme, Kitchen Bouquet sauce. Return meatballs to skillet; simmer, covered, 5 min. Add sherry. Serve over buttered noodles.

Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
Jim requested that I enter this recipe; I had no idea that it was one of his favorites from childhood! Thanks, Jim. This recipe, like so many I used, is from the Good Housekeeping Cookbook that my dad, George Saunders, gave me when I got married.
It's falling apart now, but I still use it frequently!!

 

 

 

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