"The belly rules the mind."--Spanish Proverb

Swedish Meatballs Recipe

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This recipe for Swedish Meatballs, by , is from Our Family Cookbook ~ Good Food, Great Memories!, 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!

Angie Lytle


2 tbsp. olive oil, divided
1 onion, diced small
1 lb. ground beef
1 lb. ground pork
1/4 c. Panko* bread crumbs
1/4 c.italian bread crumbs
2 eggs
1/2 c. milk
1/8 tsp. allspice
1/4 tsp. nutmeg
1 1/2 tsp. salt
1/2 tsp. pepper

1/4 c. butter
1/3 c. flour
4 c. beef broth
3/4 cup sour cream
salt and pepper, to taste
2 tbsp. chopped fresh parsley

1 lb. egg noodles, cooked al dente, drained
2 tbsp. butter
2 heaping tbsp. parm cheese
1 tbps. parsley, chopped
salt and pepper to taste

Heat 1 tbsp. olive oil in a large skillet over medium heat. Add onion; cook, stirring frequently, until onions are tender.
In a large bowl, combine ground beef and ground pork with all other ingredients. Stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
Add remaining 1 tbsp. olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.
Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes. Serve over egg noodles, cooked al dente; add butter, parm cheese, parsley, salt and papper, stir until butter is melted and evenly coated.




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