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Name: Ediths Swedish Meatballs
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 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)

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INGREDIENTS

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)

Servings

INSTRUCTIONS

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

NOTES

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Ediths Swedish Meatballs

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)

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" <hdbrer@ibm.net> on Oct 30, 98

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Nutrition

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Serving Size: 1 Serving (504g)
Recipe Makes: 1 Servings

Calories: 72
Calories from Fat: 45 (62%)

Amt Per Serving		% DV

	Total Fat 5g	7 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.7g
Cholesterol 211.5mg		65 %
Sodium 225mg		8 %
Potassium 67mg		2 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.4g
Protein 6.3g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 72

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