| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Swedish | Meat | 6 | Servings |
INGREDIENTS
| 2 | c | Bread cubes |
| 1/2 | c | Milk |
| 1 1/2 | lb | Ground beef |
| 1 | Onion; minced | |
| 2 1/2 | ts | Salt |
| 2 | ts | Paprika |
| 3 | Eggs; well beaten | |
| 1/2 | ts | Nutmeg |
| 1/4 | ts | Pepper |
| 1/4 | c | Butter |
| Garlic salt; dry mustard | ||
| 4 | tb | Flour |
| 2 | ts | Tomato paste |
| 1 | ts | Kitchen Boquet |
| 1 | cn | (13.75-oz) beef consomme |
| 1 | c | Sour cream |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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