"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Swedish Meatballs Recipe

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

Amy and Sarah Hollister
Added: Thursday, October 2, 2008


1 T. olive oil
1 onion, chopped
1 lg. celery stalk, chopped
2 garlic cloves, minced
3 t. kosher salt
1 t. ground allspice
3/4 t. ground nutmeg
2 eggs
1/2 c. milk
1 c. dry bread crumbs
2 lbs. meatloaf mix (1 lb. lean ground beef, 1/2 lb. ground pork, 1/2 lb. ground veal or lamb)
1 T. olive oil
1/4 c. flour
1 t. sugar
black pepper
1 3/4 c. light cream
1 c. water

Heat oven to 350°. In medium skillet, over medium heat, heat oil with onion, celery and garlic and cook until tender but not browned, about 10 minutes. Add 2 teaspoons salt, allspice and nutmeg. Remove from heat. In large bowl, whisk eggs, then blend in milk and bread crumbs. Add meat and cooked vegetables and stir or work with your hands to combine. Shape into 1-inch balls. Sauté over medium-high heat in olive oil a few meatballs at a time, removing when well browned on all sides. Pour off all but 2 tablespoons of fat. Whisk in flour, 1 teaspoon salt, sugar and a few grinds of black pepper. Cook over medium heat, scraping up any browned bits. Whisk in light cream and water. Bring to boil, stirring constantly, until sauce thickens, at least 1 minute. Return meatballs to skillet and simmer over low heat for 20 minutes. Yield: 8 servings.




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