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Scandinavian Meatballs

Yield about 4 dozen


  • 3 slices toasted bread, torn into small pieces
  • 1/2 cup milk
  • 2 eggs, beaten
  • 1 tablespoon grated onion
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon sugar
  • 1/4 teaspoon pepper
  • Dash of garlic salt
  • 1 pound ground round steak
  • 1/2 pound ground pork
  • Vegetable oil
  • 1 tablespoon grated onion
  • 1 1/2 tablespoons all-purpose flour
  • 2 cups water
  • 2 beef-flavored bouillon cubes
  • 1/4 teaspoon pepper
  • 1/4 cup whipping cream

How to Make It

  1. Combine toasted bread and milk in a large mixing bowl; let stand 1 minute. Add eggs, 1 tablespoon onion, salt, nutmeg, sugar, 1/4 teaspoon pepper, garlic salt, and ground meat; mix well. (Mixture may be refrigerated overnight.)

  2. Shape mixture into 1-inch meatballs. Deep fry in hot oil (350°) for 5 minutes or until golden brown. Drain well.

  3. Place 1 1/2 tablespoons hot oil in a large skillet. Sauté remaining 1 tablespoon onion in oil until tender. Add flour, stirring until smooth. Cook 3 minutes or until flour is lightly browned. Gradually add water and bouillon cubes; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/4 teaspoon pepper and whipping cream. Add meatballs to sauce. Cover and simmer 20 minutes. Serve immediately.

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