Swedish Meatballs
1 pound beef
½ pound fresh pork
¼ pound salt pork
1 cup fine bread crumbs
1 medium onion, finely minced
1 egg
1/16 teaspoon marjoram and basil
1 ½ teaspoon salt
½ teaspoon black pepper
½ cup thin cream
3 tablespoons butter
3 tablespoons flour
2 bouillon cubes dissolved in
1 ½ cups boiling water
¾ cup sour cream
➔Put through finest blade of meat grinder at least 3 times and
preferably 5 times. Add ingredients, blend thoroughly. Put in refrigerator
overnight. Shape meat mixture into balls, size of small walnut. Brown on all
sides in butter. Place butter in casserole. Add flour to butter in which
meatballs were browned; blend. Add bouillon; stir until mixture boils 3
minutes. Stir in sour cream. Pour over meatballs. Serve immediately or
hold low in oven. NOTE: Meat must be ground very fine and individual balls
must never be large!
Mrs. John K. Mortland, Minneapolis, Minnesota. - A Taste of Texas ©1968