Ediths Swedish Meatballs

Ready in 1h

Try this Ediths Swedish Meatballs recipe, or contribute your own.


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

Original recipe makes 1 Servings



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 "John Weber" on Oct 30, 98

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Calories Per Serving: 72 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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