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Barb's Swedish Meatballs Recipe

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This recipe for Barb's Swedish Meatballs, by , is from Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeffery Davis
Added: Monday, October 22, 2007


1 lb. Ground Chuck
1/2 lb. Ground Pork
1 1/2 c. Bread Crumbs
1 c. Milk
2 Eggs
1 Medium Onion - Finely Chopped
3/4 tsp. Dill Week
1/4 tsp. Allspice
1/8 tsp. Nutmeg
3 tbsp. Butter or Margarine
1 10-1/2 oz. Can Beef Broth
1/8 tsp. Pepper
1/2 c. Light Cream

Soak bread crumbs in milk for five (5) minutes. Add ground meats, eggs, onion, allspice, nutmeg and 1/4 tsp. dill weed. Mix well and refrigerate covered for one (1) hour.

Shape mixture into one (1) inch diameter balls and brown lightly in hot butter ("it usually takes more than 3 tbsp. butter - I like to brown them really well").

Put meatballs in crock-pot as they are browned. Add beef broth, pepper, light cream, pan drippings and remaining 1/2 tsp. dill weed to crock-pot.

Cover and cook on low for four (4) to six (6) hours. Or, on high for 1 1/2 to 2 1/2 hours.

Personal Notes:
Personal Notes:
"Barb" is Gregg Davis' long time assistant and this dish was a favorite at Gregg's Christmas Parties for many years.




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