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Meatballs: Grandma Vera’s Swedish Meatballs Recipe

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This recipe for Meatballs: Grandma Vera’s Swedish Meatballs, by , is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Fern

Category:
Category:

Ingredients:  
Ingredients:  
2 big handfuls of crackers (saltine or Ritz), crushed (or two slices of bread, torn up)

1 egg, lightly beaten
½ medium diced onion (Linda cooks the onion in the microwave until translucent)
¼ cup ketchup
1 tsp salt
¼ tsp pepper
¼ tsp ground allspice
A few shakes of garlic, onion, and/or celery salt

1 lb ground round (At Christmas or other special times, use ¼ lb. ground pork and ¾ - 1 lb ground round. The real Swedes also use ground veal in place of part of the beef.)

Directions:
Directions:
Put the crackers or bread in a big mixing bowl. Add just enough warm water to soak the crackers or bread into a mush. Stir well.

Add the egg, onion, ketchup, and seasonings, and mix well.

Add the ground meat and and mix thoroughly (your clean bare hands work best).

Form into balls: For Christmas Eve smörgasbord and other grand occasions, these are made tiny—about the size of a giant cherry. For everyday, you can make them much bigger—like a ping pong ball.

Either brown the meatballs in oil and then steam them, covered, with the addition of a couple of tablespoons of water (about 30 minutes)—OR spray Pam on a jelly roll pan, lay meatballs on the pan, and bake, uncovered, at 350 degrees for 30 minutes.

Personal Notes:
Personal Notes:
This traditional family recipe has never before been written down, but as near as we can agree, this is how it goes.

 

 

 

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