Swedish meatballs in sourcream

6 Servings

Ingredients

Quantity Ingredient
2 cups Bread cubes
½ cup Milk
1½ pounds Ground beef
1 Onion; minced
2½ teaspoon Salt
2 teaspoons Paprika
3 Eggs; well beaten
½ teaspoon Nutmeg
¼ teaspoon Pepper
¼ cup Butter
Garlic salt; dry mustard
4 tablespoons Flour
2 teaspoons Tomato paste
1 teaspoon Kitchen Boquet
1 can (13.75-oz) beef consomme
1 cup Sour cream

Directions

Soak bread in milk. Squeeze out milk. Add bread to beef, onion, salt, paprika, eggs, nutmeg and pepper. Shape into 48 meatballs. Brown in butter in large skillet. Add garlic and mustard to taste. Drain on paper towels.

Blend flour, paste, Kitchen Boquet and consomme in saucepan. Stir over low heat until thick. When ready to serve, stir in sour cream gradually.

Combine meat balls and sauce.

MRS ETHEL MOORING

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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