Swedish Meatballs

Swedish Meatballs

1½ pounds ground beef

2 cups bread crumbs

¼ cup milk

1 large onion

2 Tablespoons butter

2 teaspoons paprika

2 teaspoons nutmeg

1 teaspoon salt

1/8 teaspoon pepper

2 eggs

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½ stick margarine

1 teaspoon garlic salt

1 beef bouillon cube

3 Tablespoons tomato paste

1 teaspoon bitters

1 teaspoon dry mustard

½ pint sour cream

Saute onion in butter. Saturate bread crumbs in milk and squeeze out with fingers. Add onion and bread to meat. Add paprika, nutmeg, salt, pepper and eggs and mix well. If too sticky, add more bread. Form into walnut sized balls. Melt ½ stick margarine in frying pan. Add garlic salt. Brown meatballs in frying pan over medium heat. Dissolve bouillon cube in two cups hot water. Add tomato paste, bitters and mustard. Cover and cook for about one hour. If water boils away, add more. Thicken gravy. Add sour cream just before serving.

25-30 meatballs

May be used as an hors d’oeuvre or served as an entrée over rice or noodles.

This recipe originated many years ago with the late Carolyn Shank, wife of a dentist here in Kinderhook. Carolyn circulated the recipe to several people who each prepared a batch for use at a smorgasbord held at the church. It was well received and enjoyed.