"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Swedish Meatballs Recipe

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

Country Cooking Recipe Collection
Added: Tuesday, October 28, 2008


1 2/3 c. evaporated milk, divided
2/3 c. chopped onion
1/4 c. fine dry bread crumbs
1/2 tsp. ground allspice
1/2 tsp. salt
Dash pepper
1 lb. ground round
2 tsp. butter
2 beef bouillon cubes
1 c. boiling water
1/2 c. cold water
2 tbsp. flour
1 tbsp. lemon juice

Combine 2/3 c. evaporated milk, onion, crumbs, allspice, salt and pepper. Add meat; mix well. Chill. Shape into 1 in. balls. In large skillet, brown meatballs in butter. Dissolve bouillon cubes in boiling water; pour over meatballs and bring to a boil over medium heat. Cover; simmer for 15 min. Meanwhile, blend together cold water and flour. Remove meatballs from skillet; skim fat from pan juices and reserve juices. Stir remaining evaporated milk and flour/water mixture into pan juices in skillet; cook, uncovered, over low heat, stirring until sauce thickens. Return meatballs to skillet. Stir in lemon juice.




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