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swedish meatballs ii


this is an old, classic recipe for swedish meatballs. serve with sautéed vegetables and fresh bread.


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  • Carbohydrates: 743.1
  • Fats: 77.0
  • Dietary Fiber: 12.0
  • Minerals: 47.0
  • Proteins: 83.0
  • Vitamins: 122.0
  • Water: 9.0


  1. Melt 3 tablespoons butter or margarine in a large skillet over medium heat
  2. Add the onion and saut for 5 to 10 minutes
  3. Or until tender
  4. In a separate medium bowl
  5. Combine the bread crumbs with 2 tablespoons of evaporated milk and stir
  6. Allowing the crumbs to absorb the milk
  7. Add the ground beef
  8. Onion
  9. Egg
  10. Salt
  11. Ground black pepper and parsley to taste
  12. Mix well and form into golf ball sized meatballs
  13. Heat remaining butter or margarine in the same skillet over medium to medium-high heat and add the meatballs
  14. Carefully shake the skillet to turn the meatballs
  15. As needed
  16. Saut for 10 to 15 minutes
  17. Or until meatballs are browned on all sides
  18. Transfer the meatballs to a serving platter
  19. Reserving the liquid in the skillet
  20. Add the flour to the skillet and stir until smooth
  21. Then gradually add the evaporated milk
  22. Tomato sauce and nutmeg to taste
  23. Again stirring until mixture is warmed
  24. Smooth and creamy
  25. Strain over meatballs

Step 13

Total Time in Minute 45

Ingredients Count 12

cooking swedish meatballs ii

See More Relate Photo




Dried breadcrumbs

Evaporated milk

Ground beef



Ground black pepper

Dried parsley

All-purpose flour

Tomato sauce

Ground nutmeg

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