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swedish meatballs from 1960 s

Desciption

i clipped this recipe from a magazine almost 40 years ago (started collecting recipes in my teen years). i must have made this recipe at least zillion times (lol) and that's how much i love this recipe. since my first introduction to swedish meatballs through this recipe, i've tried many different variations. some i like a lot like that one from aquavit by marcus samuelsson and others, well, they were one time only recipes. but, i keep coming back to this recipe when i want swedish meatballs. i kept it as -my own- secret recipe, but it's time to share with everyone. hope you enjoy! goes really well with egg noodles. note: if you don't have fines herbs, just use any combination of herbs. i use kitchen bouquet for liquid gravy seasoning, but if this is not readily available, you can use other gravy seasoning. if you don't have green scallions, you can use all dill. the taste of dill is important in this recipe. the earlier version had chives and dill but since most people no longer keep chives, this recipe was changed to green scallions and dill.

Tags

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Nutritions

  • Carbohydrates: 499.7
  • Fats: 58.0
  • Dietary Fiber: 6.0
  • Minerals: 27.0
  • Proteins: 55.0
  • Vitamins: 94.0
  • Water: 3.0

Steps

  1. In a small bowl place bread cubes in milk to soak
  2. Melt 2t butter or margarine in a small skillet and saute onion until golden
  3. In another bowl combine salt
  4. Pepper
  5. Nutmeg
  6. Paprika
  7. Mustard and fines herbs
  8. Set aside
  9. Press milk from bread
  10. Combine with onions
  11. Mixed seasonings
  12. Ground beef
  13. Eggs
  14. Form into 50 1 1 / 2 inch balls
  15. Chill
  16. In a large deep skillet
  17. Melt 2t butter or margarine
  18. Brown meatballs
  19. A single layer at a time
  20. Remove meatballs from the skillet
  21. Set aside
  22. Prepare sauce in same skillet
  23. Saute garlic 2 minutes
  24. Mix flour with broth and add to skillet with liquid gravy seasoning
  25. Tomato paste
  26. And liquid smoke
  27. Over medium heat
  28. Stir until thick
  29. Reduce heat to low and slowly add sour cream
  30. Green scallions
  31. Dill and meatballs and let the mixture simmer for minimum 10-15 minutes
  32. Do not boil

Step 17

Total Time in Minute 60

Ingredients Count 21

cooking swedish meatballs from 1960 s

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Ingredients

Bread cubes

Milk

Butter

Onion

Salt

Pepper

Nutmeg

Paprika

Dry mustard

Fines herbes

Ground beef

Eggs

Garlic

Flour

Beef broth

Kitchen bouquet

Tomato paste

Liquid smoke

Sour cream

Scallion

Fresh dill

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