Bessie Brown’s Swedish Meatballs

Bessie Brown’s Swedish Meatballs

from the kitchen of her granddaughter, Kate

Bessie Brown's Swedish Meatballs

Ingredients:

• Meatballs:
• 1 lb ground beef
• 1/2 ground prok
• 1/2 lb ground veal
• 4 slices of bread, soaked in 1/2 cup milk
• 1 beaten egg
• 1 1/2 cups chopped onion
• 1/2 cup mashed potato
• 1/2 tsp Lawry’s seasoning salt
• 1/4 tsp pepper
• 1/4 tsp allspice
• 1/4 tsp freshly ground nutmeg
• 1/8 tsp cloves
• 1/8 tsp ginger
• 5 tbs butter
• 1 bay leaf
• 2 cups bread crumbs
• Sauce:
• 1 bouillon cube
• 1 cup water
• 2 tbs flour
• 1 cup cream
• 1/2 sliced lemon
• Noodles:
• Reames egg noodles (in freezer section)

Brown:

• onions and combine with all other meatball ingredients except butter, bay leaf, and bread crumbs.

Roll:

• 1” balls in dry bread crumbs and brown in butter with bay leaf, turning to brown all sides.  Saute about 15 minutes.

Sauce:

• Dissolve bouillon cube in hot water.  Blend in flour, add cream and then add to skillet with meatballs.  Add slices of lemon.  

Serve:

• Meatballs over noodles, which have been prepared as per directions on bag.