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Title: Swedish Meet Balls (Kottbullar)
Categories: Beef Pork Veal Swedish
Yield: 6 Servings
1 | lb | Beef |
1/2 | lb | Pork |
1/2 | lb | Veal |
2 | Eggs | |
2/3 | c | Bread crumbs |
1 | c | Milk |
2 | ts | Salt |
1/8 | ts | Pepper |
1 | ts | Ground nutmeg |
3 | tb | Shortening |
flour water or stock
Grind meats together 3 times. Mix with eggs, bread crumbs, milk, salt, pepper and nutmeg and make into small balls. Brown in skillet in hot shortening. Remove meat balls to larger larger pan. Add 1/2 cup flour to skillet and brown, stirring to prevent scorching. Add enough water or stock to make a thin gravy. Pour gravy over meat balls. Cook gently for 1 hour, stirring often to prevent sticking. Flavor improves with long simmering. Serve in gravy.
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