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Swedish Meatballs Recipe

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

Contributor:  
Contributor:  
Beutler, Gail
Added: Monday, July 31, 2006

Category:
Category:

Ingredients:  
Ingredients:  
20 (2 inch) gingersnaps
1/2 tsp pepper
1/2 cup milk
1/4 tsp allspice
1 egg slightly beaten
1/4 cup butter or margarine
1 Lb ground beef
1/4 cup unsifted flour (or Wondra)
1/2 Lb lean ground pork
2 bouillon cubes - crumbled
1/4 cup finely chopped onion
1 tsp salt

Directions:
Directions:
Put gingersnaps in a plastic bag and crush with a rolling pin. (Measure 1 1/4 cup crumbs). In a large bowl combine gingersnap crumbs with milk and egg. Add ground beef and pork, onion, salt, pepper, and allspice. Using your hands, mix well and refrigerate, covered, 1 hr (or do the night before or in the morning). With moistened hands , shape mixture into 1 1/2 inch meatballs. Preheat oven to 325F. In a large skillet saute meatballs, (just enough to cover bottom of the skillet at one time), until browned all over. Remove to 2 quart casserole as they are browned. Remove skillet from heat and pour drippings off saving 1/4 cup. In the skillet combine 1/4 drippings and 1/4 flour to form smooth paste. Gradually stir in 1 1/2 cups water and add the bouillon cubes. Bring mixture to a boil, stirring constantly. Strain over the meatball in the casserole. Bake, covered, 1 hour. Garnish with parsley sprigs. Serve with noodles if desired. Serves - 6

Number Of Servings:
Number Of Servings:
6

 

 

 

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