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Swedish Meatballs (Kjottboller) Recipe

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This recipe for Swedish Meatballs (Kjottboller), by , is from CW Curves Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Dansby
Added: Saturday, April 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs ground round steak or venison
1 lb ground pork, unseasoned
4 eggs
5 slices toasted bread broken into small pieces or made into crumbs
2 T grated onion
1/2 clove of garlic or generous dash of garlic salt
1 tsp sugar
1 tsp nutmeg
3 tsp salt
1/2 tsp pepper
1 c milk

Directions:
Directions:
Soften bread crumbs in milk. Beat eggs and add to bread. Thoroughly mix other ingredients with meat; combine with bread. For a better flavored meatball, place seasoned mixture in refrigerator ovewrnight. Shape into small ballsabout the size of a quarter or a black walnut. Fry in deep Crisco or vegetable oil unjtil golden brown. Remove and drain on absorbent paper. It is well to test a ball for flavor before frying big batch.

Meatball Gravy

3 T shortening
2 T grated onion
3 T flour
4-5 cups water
4-5 beef bullion cubes or powder
1/2 c heavy cream

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Saute grated onion until clear in shortening. Add 3 T flour and brown slightly. Add water and beef cubes. Simmer until smooth. Season with pepper and a dash of cayenne. Add cream. Pour over meatballs. Cover and simmer at low temp (300) for about 20 minutes. Best served hot.

 

 

 

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