"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Swedish Meatballs Recipe

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

Elizabeth Tucker, Internal Auditor
Added: Monday, September 22, 2008


2 tbsp. shortening
1 lb. ground beef (may use half pork or veal if desired)
1 c. soft bread crumbs
1 egg, beaten
1 c. Fat free half & half OR milk
1 onion, diced small
1 tsp. salt
tsp. nutmeg
tsp allspice
Dash of pepper
2 tbsp. brown sugar
Mix all ingredients in a bowl using a large two-pronged fork
1 tbsp. flour
Approx 1 cup water

(USE ONLY HALF THE MILK) Heat shortening in a heavy skillet. Form meat mixture in small balls. Brown slowly in skillet, turning gently to brown evenly. When browned, remove from skillet. Add 1/2 cup water, bring to a boil. Combine flour and 2 tablespoons of water in a cup. Blend until smooth. Slowly add to skillet, stirring constantly. and rest of half and half to drippings to make rich gravy, season gravy with salt & pepper & nutmeg & allspice if desired. Cook until mixture thickens. Add meat balls. Cover and simmer 20-30 minutes.
Serve with hot buttered noodles or mashed potatoes.

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