Ediths Swedish Meatballs

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Ediths Swedish Meatballs Ingredients

1 lb Ground beef; (lean)	Slightly less than one small
1 Egg	Sauce; (8 ounces)
3 Stalks celery diced; fine	(you do not want the mixture
1 lg Bell pepper; diced fine	To soupy so add a little at
1 sm Onion; grated	Crushed corn flakes mixed
1 Potato; grated	(about 2 tbs flour to
Salt and pepper; to taste	1 c Crushed corn flakes)

Instructions for Ediths Swedish Meatballs

Mix first seven ingredients well. Add tomato sauce a little at a time, mixing well. Mixture should be a little mushy but not soupy, (you cant roll them into balls using your hands). Use two small spoons (such as ice tea spoons) to drop mixture into corn flake mixture. Coat each meatball well. Fry in very hot oil (1/4 inch) in a large heavy skillet until brown on all sides. Drain on paper towels. Note: vegetables can be prepared in a food processor. Enjoy. Posted in KitMail by Zenophon@aol.com. This is a meatball recipe that I remember well as a child. It was always such a treat hot or cold. Mother would pack a few cold ones with our school lunch or for camp. This is a little trouble to make, but it makes a wonderful appetizer. Mother grate d the bell pepper flesh off the skin, I prefer to nail it in the food processor, skin and all. Anyway, these meatballs accompanied me on many adventures. They are called "Swedish" because Mother is half Swedish. They are her own, and not from an ethni c recipe. Does this mean my mother is not "Ethnical?" Posted to MM-Recipes Digest by jlewis@email.bigsky.net on Sep 22, 1998

Main Ingredient: BeefCuisine: Uncategorized

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