Page 102 - 201415_TOH_Cookbook

SWEDISH
MEATBALLS
DION FAMILY, LEOMINSTER, MA
INGREDIENTS
Serves 12
6 pounds ground beef (hamburger) 8 large eggs 2 cups plain breadcrumbs 4 cups milk 6 heaping soupspoons
granulated sugar 1 tablespoon ground black pepper 1 teaspoon ground allspice Salt Butter, for frying About 2 tablespoons all-purpose flour
“Our family roots are in Sweden. My great grandmother brought this recipe with her when she immigrated here in the early 1900s. Our family tradition for Christmas day is to have a Swedish Smorgasbord. These meatballs are something the entire family looks forward to enjoying every year.” Faith Dion
fttttftttttttPREPARATION 1. Have a slow cooker ready for keep- ing the meatballs warm.
2. In a large bowl using your hands, mix the ground beef, eggs, bread- crumbs, milk, sugar, pepper, allspice and a few generous pinches of salt until the seasonings and bread- crumbs are well distributed.
3. With dampened or oiled hands (to prevent the mixture from sticking), roll the meat mixture into 1- to 2-inch balls and place on a baking sheet.
4. In a large skillet, melt about 1/4 cup (4 tablespoons) butter. In batch-
es, fry the meatballs until evenly browned on all sides, adding more butter as needed to keep the meat- balls from sticking. Transfer to the slow cooker set on low heat.
5. To make the gravy, add a spoonful of flour to the skillet and stir to absorb the remaining oil and butter in the skillet. Add a few splashes
of water and cook until the gravy thickens. Pour over the meatballs. Keep in slow cooker until ready to serve.
Taste of Home – Page 92