"This recipe was given to me by a Swedish friend. Its obviously a 20th-century version of a 19th-century favorite, since back then they didnt have bouillon cubes or evaporated milk! I think youll agree that these modern day "Kottbullar" are very tasty." - Emily Gould Combine 2/3 cup evaporated milk, onion, crumbs, allspice, salt and pepper. Add meat; mix well. Chill. Shape into 1" balls. In large skillet, brown meatballs in butter. Dissolve bouillon cubes in boiling water; pour over meatballs and bring to a boil over medium heat. Cover; simmer for 15 minutes. Meanwhile, blend together cold water and flour. Remove meatballs from skillet; skim fat from pan juices and reserve juices. Stir remaining evaporated milk and flour/water mixture into pan juices in skillet; cook, uncovered, over low heat, stirring until sauce thickens. Return meatballs to skillet. Stir in lemon juice. Yields: About 3 1/2 dozen From: "Prize-Winning Beef" Recipe booklet From: Debbie Carlson Date: 09-22-94 Posted to MM-Recipes Digest by "Rfm"
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|Serving Size: 1 Serving (1050g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2368 (79%)|
|Amt Per Serving||% DV|
|Total Fat 263.1g||351 %|
|Saturated Fat 149g||745 %|
|Monounsaturated Fat 79.9g|
|Polyunsanturated Fat 10.5g|
|Cholesterol 814.7mg||251 %|
|Sodium 2083.6mg||72 %|
|Potassium 1751.9mg||46 %|
|Total Carbohydrate 70g||21 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 64.1g|
|Protein 96.4g||138 %|
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Calories per serving: 3014
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