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Marys Swedish Meatballs
120 Servings
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Marys Swedish Meatballs Ingredients
MEATBALLS
2 lg
Eggs
; beaten
2 tb
Butter
; melted
1 Stick
butter
; to brown
1 Maui
onion
; chopped fine
SAUCE
1 1/2 lb
Beef
; coarsely ground
6 tb Pan
drippings
1 1/2 lb
Pork
; coarsely ground
4 tb
Flour
; (up to 5)
1 c Dry
bread crumbs
; unseasoned
2 c
Sour cream
1 c Whipping
cream
; NOT whipped
1 tb Fresh
parsley
; chopped
1 ts
Allspice
1/4 ts
Allspice
1/2 ts
Nutmeg
1/4 ts
Nutmeg
1 ts
Salt
; to taste (up to 2)
Salt
; to taste
Freshly ground black
pepper
;
Freshly ground black
pepper
;
1/4 c Fresh
parsley
; chopped
Instructions for Marys Swedish Meatballs
MEATBALLS: Saute onion in butter for several minutes over low heat. Do NOT brown. Add sauteed onions to meat, bread crumbs, whipping cream, seasonings and eggs, which have been mixed together in a large bowl. Shape into 1" balls. Makes well over 100 meatballs. Brown meatballs lightly in butter (about 1 dozen at a time) turning often. Do NOT crowd. Keep browned meatballs warm in top of double boiler or in covered casserole in warm oven (not over 200 degrees). SAUCE: Combine pan drippings and flour in saucepan and cook until lightly browned, stirring constantly. Add sour cream, whipping cream and seasonings, blending well. (I use a whisk.) Bring JUST to the simmer point and pour over hot meatballs, which have been placed in a chafing dish. Serve with cocktail toothpicks. Me ke aloha, Mary NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Mary Spero Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on 7 Ma, y 1998
Main Ingredient:
Meat
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Allspice
Beef
Bread crumbs
Butter
Cream
Eggs
Flour
Nutmeg
Onion
Parsley
Pork
Salt
Sour cream
Appetizers
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Sauces
Meatballs
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Sour cream
Cream
Bread Crumb
Butter
Onion
Parsley
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