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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Swedish Meatballs Recipe

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This recipe for Swedish Meatballs is from The Ward Family Cookbook Project, 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:  
2 lbs. ground beef
1 ib. ground pork
2 cups of Pepperidge Farm herb stuffing (crumbled, not cubed)
½ tsp. allspice
¼ tsp. ground nutmeg
1 Tbl. sugar
1 Tbl. salt
1 medium onion, grated finely
1 can evaporated milk
Directions:
Directions:
Soak stuffing in evaporated milk until soft.
Heat oven to 325º
Combine all ingredients and mix well. Roll mixture into small balls and place on a cookie sheet.
Roast for 7 minutes then transfer to a hot fry pan with some melted butter. Roll meatballs in buttery pan until brown. Save the drippings for a gravy.
Number Of Servings:
Number Of Servings:
160 meatballs
Preparation Time:
Preparation Time:
1 hour and 30 minutes
Personal Notes:
Personal Notes:
Try using a Vidalia onion and liquifying it in the food processor or grate the onion finely..
Jane used to roll the meatballs in the buttery fry pan first and then bake them. They tend to fall apart with this method. We now bake first and then brown.

 

 

 

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