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Swedish Meat Balls (Americanized) Recipe

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This recipe for Swedish Meat Balls (Americanized), by , is from Seasoned with LOVE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Dack
Added: Sunday, February 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c. California Dip*
2 lbs. ground beef
1 1/2 c. seasoned bread crumbs
1/2 c. water
1 egg, beaten
1/2 tsp. nutmeg
1/4 tsp. allspice
2 - 6 T. butter (depending on % of fat in beef)
1 c. water

*California Dip: Blend one envelope (1 3/8 oz.) Lipton Onion Soup Mix with 1 pt. dairy sour cream.

Optional: If you want a gravy for mashed potatoes or noodles, combine 1 can Cream of Mushroom Soup, 1 can Cream of Chicken Soup, 1 1/4 c. water, and 3 T. Johnny's concentrated French Dip (Au Jus Sauce).

Directions:
Directions:
In medium bowl, combine 1 c. California Dip with meat, 1/2 cup water, bread crumbs, egg, nutmeg, and allspice. Shape into 1" - 1 1/2" balls.
In large skillet, melt butter and brown meat balls. Transfer cooked meatballs to a 2 1/2 qt. casserole.
IF NO GRAVY: Combine remaining California Dip and water. Heat through and pour over meatballs; coating all meatballs with the sauce. Put in 325 degree oven until hot and bubbling. Serve.

NOTE: If you choose to make a gravy, add the 2 cans of soup, water and Johnny's concentrated French Dip (Au Jus Sauce) to the remaining California Dip and water above. Pour all over meatballs and put in 325 degree oven until hot and bubbling. Serve and enjoy!

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
These meatballs can be made ahead and frozen. They are delicious with or without the optional gravy, although the gravy is very good.

 

 

 

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