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Edith's Swedish Meatballs

Cuisine: Scandanavian
Type: Meat
Courses: Starters and appetizers
Serves: 1 people

Recipe Ingredients

1 lb 454g / 16ozGround beef - (lean)
1   Egg
3   Celery diced - fine
1   Bell pepper - diced fine (large)
1   Onion - grated (small)
1   Potato - grated
  Salt and pepper - to taste
  Slightly less than one small can tomato
  Sauce - (8 ounces)
  (you do not want the mixture
  To soupy so add a little at a time)
  Crushed corn flakes mixed with some flour
  (about 2 tbs flour to
1 cup 62g / 2.2ozCrushed corn flakes)

Recipe Instructions

Mix first seven ingredients well. Add tomato sauce a little at a time, mixing well. Mixture should be a little mushy but not soupy, (you can't roll them into balls using your hands). Use two small spoons (such as ice tea spoons) to drop mixture into corn flake mixture. Coat each meatball well. Fry in very hot oil (1/4 inch) in a large heavy skillet until brown on all sides. Drain on paper towels. Note: vegetables can be prepared in a food processor.

This is a meatball recipe that I remember well as a child. It was always such a treat hot or cold. Mother would pack a few cold ones with our school lunch or for camp. This is a little trouble to make, but it makes a wonderful appetizer. Mother grate d the bell pepper flesh off the skin, I prefer to nail it in the food processor, skin and all. Anyway, these meatballs accompanied me on many adventures.

They are called "Swedish" because Mother is half Swedish. They are her own, and not from an ethnic recipe. Doe's this mean my mother is not "Ethnical?"

Edie Jenson


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