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Swedish Meatballs Recipe

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

Contributor:  
Contributor:  
Henry Fonda
Added: Sunday, October 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup bread crumbs
1/2 cup milk or cream
1/2 cup yellow onion minced
3 tablespoons sweet butter
1 pound lean ground beef
1 pound ground veal
1 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon cinnamon or allspice (optional)
2 eggs, lightly beaten

Directions:
Directions:
Soak break crumbs in milk until milk is absorbed. Mix with a fort to form smooth mixture. Saute onion slowly in 1 tablespoon butter until golden; remove onion to mixing bowl. Add beef, veal, salt, pepper, cinnamon and beaten eggs. Mix well with fingers. Cover; refrigerate several hours.

Form meat into 2 inch balls.

Heat oven to 350 . Heat remaining butter in skillet until it sizzles. Brown meatballs quickly over medium heat on all sides by shaking skillet. Transfer meatballs to ovenproof baking dish. Add a few tablespoons of milk to skillet; deglaze skillet stirring over medium heat; pour over meatballs. Bake about 15 minutes, or until meatballs are heated through.

Serve with mashed potatoes and sauce made from juices in the bottom of the casserole. Blend with a little heave cream over direct flame until slightly reduced to the consistency of thin sauce. Taste to correct seasonings.

Number Of Servings:
Number Of Servings:
4 servings.

 

 

 

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