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Swedish Meatballs With Sour Cream

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“From my collection of handwritten recipes 1964.”
READY IN:
1hr 30mins
SERVES:
6-8
YIELD:
48 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak bread cubes in milk. Squeeze dry and add to beef. Add onion, sauteed in 2 Tblsp. butter, salt, nutmeg, paprika, herbs, dry mustard, pepper and beaten eggs. Mix well and form into 48 small balls. Brown in skillet, using 1/4 cup butter. Add garlic and 1 more Tblsp. butter if needed. Blend in flour, tomato paste, bouillon cube, and consomme, adding enough water to measure 2 cups. Stir over low heat until sauce is thickened. Just before serving, stir in sour cream. Blend well. Serve with noodles.

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