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Swedish Meat Balls No. 2 Recipe

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This recipe for Swedish Meat Balls No. 2 is from Creamed Peas on Toast, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. Ground Beef
1/4 lb. Ground Pork
1/4 lb. Ground Veal
2 c. Soft Bread Crumbs
1 Egg, beaten
1 to 1-1/2 c. Milk or Cream or combination of both
2 T. Onion, minced and browned in butter
1 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Dry Mustard
1/4 tsp. Allspice
Directions:
Directions:
Mix egg, bread crumbs, browned onion, and spices. Stir in as much milk or cream as mixture will absorb and still hold a shape. Mix well. Shape into balls with wet hands and place in buttered casserole. Bake in 350º oven for about an hour, turning occasionally to brown all sides.

Beef broth or combination of broth and sour cream may be added toward the end for "gravy."
Personal Notes:
Personal Notes:
This is a variation of Aunt Ida Peterson's recipe. She was aunt to Frances Davidson and Myrtle, Gladys, and Hannah Holmberg. Her recipe did not make a gravy.

 

 

 

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