Swedish Meatballs

I need a recipe for Swedish meatballs using pork and beef or just pork.

Kit from Grande Prairie, Canada

Answers:

Swedish Meatball Recipe

Easy Swedish Meatballs

• 1 1/2 lbs. ground beef
• 1 (6 oz.) package STOVE TOP Stuffing Mix for Pork
• 2 eggs, lightly beaten
• 1 small onion, finely chopped
• 1 1/4 cups water
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• 1 (12 oz.) jar beef gravy
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Preheat oven to 400 degrees F. Mix meat, stuffing mix, eggs, onion and water until well blended. Shape into 32 meatballs, each about 1 inch in diameter. Place half of the meatballs in single layer in each of 2 foil-lined 13x9-inch baking pans. Bake 20 minutes or until cooked through. Mix beef gravy and sour cream in large saucepan. Add meatballs; mix lightly. Cook on low heat 5 min. or until sauce is heated through, stirring occasionally.

Yield: 8 servings

(If you don't have enough sauce just double the recipe for the gravy and sour cream.)

You can get more recipes from kraftfoods.com

(02/20/2009)

By SHARON

Swedish Meatball Recipe

I made this when I was a teenager and it never failed. Instead of beef, use pork or turkey or what ever ground meat you choose. I promise you will not fail with this recipe.

Virginia Scott's Swedish Meatballs

By Peg Crooks

• 1 lb. ground beef
• 1 cup bread crumbs
• 1/2 cup milk
• 2 eggs, well beaten
• 1 medium onion, grated
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. herb seasoning
• 1 tsp. nutmeg
• 1 tsp. celery seed
• 1 tsp. oregano
• 1 tsp. tarragon, finely chopped
• 1 Tbsp. Worcestershire sauce
• 1 can beef broth
• 1 Tbsp. flour
• 1 cup sour cream

Soak bread crumbs in milk; squeeze most of milk out of bread crumbs and add this to beaten eggs. Add mixture plus all but last three ingredients to ground beef and work well until well blended. Be sure onion is grated well.

Shape into small balls about the size of a marble and brown lightly until brown. Remove meat and keep warm in serving dish. Add flour and dash of spices used; stir 1-2 minutes. Add broth and stir until thickened, add sour cream and heat till well blended and just bubbling. Return meatballs and pour back into serving dish.

Yield: about 125 meatballs or 10-12 servings.
(02/20/2009)

By Joanne C Barrier