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Swedish Meat Balls in Sour Cream Sauce Recipe

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This recipe for Swedish Meat Balls in Sour Cream Sauce, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Warns Hubbard Smith
Added: Tuesday, July 19, 2005


2 C. bread cubes
1/2 C. milk
1-1/2# lean ground beef
1 onion finely chopped
2-1/2 tsp. salt
1/2 tsp. pepper
2 tsp. nutmeg
2 tsp. paprika
1 tsp. dry mustard
1 tsp. dried mixed herbs
3 beaten eggs
1/4 C butter
1/4 tsp. crushed garlic
1 T. butter
4 T. flour
2 tsp. tomato paste
1 tsp. beef concentrate
2 C. boullion
1 tsp. aromatic bitters.
1 C. sour cream.
1# noodles, cooked, drained and buttered.

Soak bread cubes in milk for 1/2 hour. Squeeze dry and add to the ground beef.
Add the onion, salt, pepper, nutmeg, paprika, mustard, mixed herbs and eggs.
Mix well and form into 48 small balls.
Put the 1/4 C. butter into heavy skillet and brown the meat balls. Add the garlic and 1 more T. butter.
Blend in the flour, tomato paste, beef concentrate, boullion and bitters.
Stir over low heat until sauce is thickened.
Just before serving stir in the sour cream.
Blend well and serve over the buttered noodles.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour 15 minutes total time
Personal Notes:
Personal Notes:
I use 7% round beef or even ground turkey breast.
I also find that these can be browned in a 425 degree oven for 15 minutes instead of in the skillet.




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