Swedish Meatball Recipe
Old fashioned Swedish Meatball Recipe contains ground beef, spices and other ingredients to serve at a party or for frugal everyday meals.
Traditionally, these tasty meatballs are cooked in a brown gravy sauce and served with buttered noodles.
In the 1950's and 1960's, they were popular in the southeastern United States, shaped into patties instead of balls, and served over mashed potatoes.
Any way you choose to shape them, they are also delicious served over cooked rice.
They make an excellent appetizer or party dish served on a platter with no gravy.
1 1/2 lb. lean ground beef
1/3 cup milk
3 slices bread
1 tablespoon minced onion
1 teaspoon salt
1/8 teaspoon ginger
Pour milk in a large mixing bowl. Cut bread into small pieces and add to milk. Add egg, onion, salt, and ginger and mix well.
Add meat, mix well and shape into 1 1/2 inch balls. (Makes about 25)
Start cooking by placing them in a cold skillet* so you will not have to add additional fat to the pan. Place skillet on low heat and cook until done and lightly browned.
Test for doneness by cutting into a ball to check if the pinkness has disappeared. If it has, they are done.
Remove from the pan and prepare the gravy.
BROWN GRAVY RECIPE
2 tablespoon plain flour
3 cups cold water
1 cup cold milk
1 can (6 oz.) mushroom pieces, undrained
1 teaspoon garlic powder
1 teaspoon salt
Stir flour into pan drippings on low heat until lightly browned.
Add water and stir until it comes to a boil. Stir in milk. Add other ingredient, bring to a boil again and keep stirring until it starts to thicken.
Return meatballs to pan and cook until all is heated and thickened to the way you like gravy. Serve hot.
*An electric skillet is perfect for cooking this dish. Cook on low temperature.
Meat can be served separate from the gravy or noodles and rice and placed in another dish.
This Swedish Meatball Recipe makes an excellent FINGER FOOD made without gravy and noodles, served warm from a chafing dish. Or serve the meatballs on a toothpick from a serving tray.
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