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Recipe: Edith's Swedish Meatballs
Categories: Beef
Yield: 1 Servings
1 lb Ground beef; (lean)
1 Egg
3 Stalks celery diced; fine
1 lg Bell pepper; diced fine
1 sm Onion; grated
1 Potato; grated
Salt and pepper; to taste
Slightly less than one small
-- can tomato
Sauce; (8 ounces)
(you do not want the mixture
To soupy so add a little at
-- a time)
Crushed corn flakes mixed
-- with some flour
(about 2 tbs flour to
1 c Crushed corn flakes)
Mix first seven ingredients well. Add tomato sauce a little at a time, mixing well. Mixture should be a little mushy but not soupy, (you can't roll them into balls using your hands). Use two small spoons (such as ice tea spoons) to drop mixture into corn flake mixture. Coat each meatball well. Fry in very hot oil (1/4 inch) in a large heavy skillet until brown on all sides. Drain on paper towels. Note: vegetables can be prepared in a food processor. Enjoy. Posted in KitMail by Zenophon@aol.com.
This is a meatball recipe that I remember well as a child. It was always such a treat hot or cold. Mother would pack a few cold ones with our school lunch or for camp. This is a little trouble to make, but it makes a wonderful appetizer. Mother grate d the bell pepper flesh off the skin, I prefer to nail it in the food processor, skin and all. Anyway, these meatballs accompanied me on many adventures. They are called "Swedish" because Mother is half Swedish. They are her own, and not from an ethni c recipe. Doe's this mean my mother is not "Ethnical?"
Posted to MM-Recipes Digest by jlewis@email.bigsky.net on Sep 22, 1998
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