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Methodist Women Bearing Casseroles: Recipe Friday

This week: Swedish Meatballs

For the meatballs...

  • 1 cup minced onions
  • 2 tbsp. butter
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup fresh bread crumbs (unflavored)
  • 1 1/4 tsp. salt
  • 1 tbsp. sugar
  • 1/2 tsp. all spice
  • 1/2 tsp. nutmeg
  • 3/4 lbs. ground chuck
  • 3/4 lbs. ground pork

Saute onions in butter until soft. Set aside. In a mixing bowl, combine egg, milk, bread crumbs and spices. Add meat and onions; mix until well blended.

Shape into 1 1/4" balls. Place in two lightly buttered 13x9 baking dishes. Bake @ 350F until lightly browned. Transfer meatballs to an oven-proof serving dish or casserole. Scrape fat drippings from baking pans into a saucepan.

For the sauce...

  • 3 tbsp. flour
  • 2 tsp. sugar
  • 1 1/4 tsp. salt
  • "dash" of black pepper
  • 1 cup beef stock
  • 3/4 cup half and half or cream

To the drippings, stir in flour, sugar, salt and pepper. Slowly add beef stock and half-and-half; stir over low heat until sauce thickens. Pour over meatballs and serve.

Note: You can make the meatballs up ahead of time and refrigerate (or freeze) prior to cooking. If refrigerated, allow 15-20 minutes extra baking time. If frozen, allow to thaw prior to baking (otherwise frozen insides!).

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