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

Swedish Meatballs Recipe

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This recipe for Swedish Meatballs, by , is from The Larsen Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jenny Larsen
Added: Monday, January 30, 2006


1 pound lean hamburger
1 pound lean ground mutton (optional)
1 pound lean (ha-ha) sausage
2 cups Dried bread cubes (like for thanksgiving dressing)
Cream (enough to soak the bread crumbs in)
2 eggs
2 teaspoons Salt
1/4 teaspoon Pepper
1/2 cup onions sautéed in butter
1 teaspoon nutmeg

Mix all of the ingredients together and roll into 1 inch balls. Place on a cookie sheet, and bake in 400 degree oven for aprox. 20 minutes. Test meatballs, by cutting one in half to see if they are cooked all of the way through.

3 Cans of Campbell’s Mushroom Soup
2 cups sour cream
Milk or cream (Just enough to thin down soup to thickness of gravy)
1/2 teaspoon garlic

Mix all ingredients and heat carefully. It will burn very easily.
Pour sauce over the meatballs. And serve with noodles.

Personal Notes:
Personal Notes:
My mother told me that authentic Swedish meatballs are always made with equal parts of ground beef, sausage, and ground mutton, and that the meat needs to be “Ground Together.” So, the mothers in Sweden would ask their butcher to grind the meat together 2 or 3 times. We don’t eat much mutton any more in the United States. So most often I make Swedish Meatballs with only beef and pork, and mix it together myself, and they are still good.




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