"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

SWEDISH MEATBALLS Recipe

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This recipe for SWEDISH MEATBALLS, by , is from CHILBERG FAMILY COOKBOOK, 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!

Contributor:  
Contributor:  
MILDRED CHILBERG

Category:
Category:

Ingredients:  
Ingredients:  
2 POUNDS GROUND BEEF
SALT HEAVILY
KETCHUP
1 1/2 TEASPOONS SUGAR
1/2 TEASPOON DRY MUSTARD
2 EGGS

Directions:
Directions:
SAUTE 2 ONIONS UNTIL GOLDEN BROWN

ADD 3 1/2 SLICES OF WHEAT BREAD (CRUST REMOVED)

ADD 1/4 - 1/2 CUP MILK

BEAT AND ADD ONIONS WITH BUTTER

ADD WATER (LESS THAN 1/4 CUP) TO FRYING PAN, AND ADD MEAT. - BEAT AGAIN

ROLL TEASPOON OF MEAT IN BALL AND FRY. IF TOO HARD, ADD WATER. IF TOO SALTY ADD 1 LEVEL TEASPOON OF FLOUR

 

 

 

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