"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Swedish Meatballs Recipe

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

Jacqy Lewis Soderberg
Added: Monday, June 16, 2008


3 slices of soft bread
1/2 c. non-fat dry milk
1 1/4 t. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1/4 tsp. sage
1/4 tsp. celery salt
1/4 tsp. garlic salt
1 T. Worcestershire Sauce
1 c. undiluted evaporated milk
2 eggs
1 lb. ground beef
1/4 lb. ground pork
1/4 lb. ground veal
1/4 c. minced onion
1 or 2 cans cream of mushroom soup

Tear bread into large mixing bowl; add milk, eggs, meats, onion, and seasonings. Mix very thoroughly. Refrigerate for at least 2 hours. Form into small balls and brown in 3 T. fat. Put in a casserole and pour 1 can mushroom soup over meatballs and bake one hour at 350 degrees. This can also be baked in a loaf pan for meat loaf instead of meatballs.

Personal Notes:
Personal Notes:
This is Mildred Soderberg's recipe that we had every Christmas Eve. My own mother always had oyster stew, crab legs, or fish of some sort which as a child I hated. So, not to wreck Christmas Eve over dinner, I always made a kid's favorite. Thus, Swedish meatballs! I always doubled the recipe and sometimes used a roll of Original Jimmy Dean's Sausage instead of the pork and veal. Also, increased the seasonings just because we like a lot of seasoning. I added a little flour to the pan juices and milk and mixed it with the mushroom soup (2 cans) instead of pouring it straight on. We liked lots of gravy for the mashed potatoes!




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