| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Swedish | Appetizers | 50 | Servings |
INGREDIENTS
| 2 | tb | Cooking oil |
| 1 | lb | Ground beef |
| 1 | Egg | |
| 1 | c | Soft bread crumbs |
| 1 | ts | Brown sugar |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | ts | Ginger |
| 1/4 | ts | Ground cloves |
| 1/4 | ts | Nutmeg |
| 1/4 | ts | Cinnamon |
| 2/3 | c | Milk |
| 1 | c | Sour cream |
| 1/2 | ts | Salt |
INSTRUCTIONS
Heat cooking oil in fry pan. Mix together all remaining ingredients, except sour cream and 1/2 Tsp. salt. Form into appetizer size meat balls (about 1" in diameter). Brown in cooking oil on all sides until fully cooked. Remove from pan, and drain on paper towels. Pour off excess grease and cool pan slightly. Add small amount of sour cream to beat brownings and stir. Then add remaining sour cream and 1/2 tsp. salt, stirring to blend. Add browned meat balls to sour cream, tossing to coat with sour cream. Place in chafing dish to serve warm. DO NOT BOIL. Makes 50 appetizer size meat balls. Busted by Barb at Possum Kingdom Lake Texas Recipe by: Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest V1 #955 by "abprice@wf.net" <abprice@wf.net> on Dec 12, 1997
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