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Swedish Meatballs (Kottbullar)


Serve with parsleyed potatoes.



  1. Mix beef, pork, bread crumbs, milk, egg, onion, 1 1/2 teaspoons salt, nutmeg and pepper.
  2. Shape mixture into 1-inch balls. For each shaping, dip hands into cold water from time to time.
  3. Place meatballs on ungreased 15 1/2 x 10 1/2-inch jellyroll pan or in 2 13 x 9-inch pans.
  4. Bake uncovered at 350 degrees F until light brown, about 20 minutes.
  5. Remove meatballs to serving dish; keep warm.
  6. Place 3 tablespoons pan drippings in saucepan; stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
  7. Remove from heat.
  8. Stir in water, half-and-half, bouillon and 1/2 teaspoon salt. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  9. Pour gravy over meatballs; sprinkle with parsley.

Makes 48 meatballs

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