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Swedish Meatballs Recipe

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This recipe for Swedish Meatballs, by , is from Cooking in the Tropics 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Cunningham
Added: Sunday, May 4, 2008


1 lb. ground meat pork or beef
2/3 c. oats
1 c. milk
c. milk powder
c. chopped onion
1 tsp. olive oil
1 egg
cup fresh parsley, finely snipped
1 1/4 tsp. salt
dash pepper
dash ground ginger
dash ground nutmeg
1 tbsp. olive oil
2 tbsp. oil from skillet
2 tbsp. flour
1 beef bouillon cube
1 c. boiling water
tsp. instant coffee powder.

Soak oats in milk for 5 minutes. Cook onion in olive oil until tender. Mix with meat, oats, milk, milk powder, egg, parsley, salt, pepper, ginger, and nutmeg until well blended. Shape into 1 inch balls (mixture will be soft for easier shaping, wet hands or chill mixture first). Brown meatballs in olive oil. Remove from skillet.

For gravy, remove all but 2 tbsp oil from skillet. Stir in flour. Add beef bouillon cube dissolved in boiling water and instant coffee powder. Cook and stir until gravy thickens and bubbles. Add meatballs. Cover; cook slowly about 30 minutes, baste occasionally.

NOTE: May substitute fresh parsley for 3 tbsp. dried parsley.




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