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Swedish Meatballs


2 slices white bread
1 1/2 pounds ground chuck or sirloin
1 medium onion, finely chopped
1/2 cup milk
1 egg
4 tablespoons drippings or olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 teaspoon mace

Soak bread in milk until absorbed. Beat the egg and mix with meat, bread and seasonings. Form SMALL balls and flour lightly. Brown in heavy skillet or Dutch oven. Add water to cover and cook slowly, covered for 1 to 2 hours. Thicken gravy slightly and serve hot.

NOTE:
Serve in a chafing dish as an appetizer, or make a little larger meat ball and serve for a meal with white rice.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.