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Name: Swedish Meatballs
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 c Cold water; 1/4 c Fine dry bread crumbs; 1 2/3 c Evaporated milk, divided; 1/2 ts Ground allspice; 2/3 c Onions chopped; 1 Beef bouillon cubes; 2 tb Flour; 1/2 ts Salt; 2 ts Butter; 1 c Boiling water; 1 lb Ground round; 1 tb Lemon juice

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INGREDIENTS

1/2 c Cold water
1/4 c Fine dry bread crumbs
1 2/3 c Evaporated milk, divided
1/2 ts Ground allspice
2/3 c Onions ; chopped
1 Beef bouillon cubes
2 tb Flour
1/2 ts Salt
2 ts Butter
1 c Boiling water
1 lb Ground round
1 tb Lemon juice

Servings

INSTRUCTIONS

"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" on Sep 24, 98

NOTES

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Swedish Meatballs

1/2 c Cold water
1/4 c Fine dry bread crumbs
1 2/3 c Evaporated milk, divided
1/2 ts Ground allspice
2/3 c Onions chopped
1 Beef bouillon cubes
2 tb Flour
1/2 ts Salt
2 ts Butter
1 c Boiling water
1 lb Ground round
1 tb Lemon juice

"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" <Robert-Miles@usa.net> on Sep 24, 98

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Nutrition

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Serving Size: 1 Serving (1050g)
Recipe Makes: 1 Servings

Calories: 3014
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 %
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: 3014

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