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Swedish Meatballs II

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Description Edit

These small meatballs, faintly flavored with allspice and nutmeg in a creamy sauce, would be good at a cocktail buffet speared with toothpicks. They are equally good served six to a person over noodles for dinner. Contributed by Catsrecipes Y-Group

  • Source: The Fannie Farmer Cookbook
  • Author: Marion Cunningham
  • Typed by Susan Godfrey <alexanderjamesmom@gmail.com>
  • 20 Meatballs

Ingredients Edit

Directions Edit

  1. Preheat the oven to 325°F.
  2. Combine the ground beef, bread crumbs, egg, sugar, allspice, nutmeg, salt, and pepper.
  3. Shape into 1½ inch balls.
  4. Melt the shortening in a skillet and brown the meatballs.
  5. Transfer to a shallow casserole, pour on the beef broth, cover with foil, and bake for 25 minutes.
  6. Add the cream and cook without a cover for 15 minutes more.

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