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Swedish Meatballs Recipe

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This recipe for Swedish Meatballs is from The Gerstner/Robbins 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:  
Meatballs
1 lb ground beef
1/3 lb ground pork (I use Owens'sausage)
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1/2 -3/4 c. Pet evaporated milk
1/2 c. bread crumbs (I just crumble a slice of wheat bread)
2 T. finely chopped onions, sauteed in butter
1 T. worstershire sauce


Sauce
1 can mushroom soup
1 beef bouillion cube
1 8 oz. can evaporated milk

Directions:
Directions:
Mix all ingredients thoroughly. Roll into balls the size of walnuts. Bake in 325° oven for 20-25 minutes until browned. Remove onto paper towels. Then put into large greased casserole dish. (Meatballs can be frozen for future use.)

Mix soup, cube, and milk. Add a little water to make desired consistency. Pour over meatballs. Simmer covered in 325° oven for 1 hour. Stir softly & well to distribute bouillion after removal from oven.

Serve over noodles, rice, or mashed potatoes.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This recipe came from St. Joseph's Church Smorgasbord Committee which has served this dish at the pre-lenten dinner for many years.

 

 

 

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