SWEDISH MEATBALLS
New Year’s Eve just isn’t the same without Swedish Meatballs. My Rosie makes many varieties, but this one is probably one of my most favorites. For Christmas, she made sweet and sour meatballs, with chunks of pineapple and green pepper. It was okay, but being the old traditionalist I am, I prefer my meatballs to be a bit more authentic.
Although the recipe calls for frying the meatballs, if you are concerned about fat grams, simply place on lightly greased cookie sheet and bake in a 350 degree oven until they are no longer pink in the center.
Enjoy!
SWEDISH MEATBALLS
1 lb. ground round
1/4 lb. sausage
1/4 c. bread crumbs
1 tbsp. Worcestershire sauce
1/2 tsp. garlic salt
1/8 tsp. pepper
1/4 c. light cream
1 egg
1/2 c. grated Parmesan cheese
–SAUCE:–
1 (10 oz.) jar grape jelly
1 (12 oz.) bottle chili sauce
Combine all ingredients except the jelly and chili sauce.
Form into small cocktail size meatballs.
Brown in oiled electric skillet at 300 degrees.
Melt grape jelly on warm setting in electric skillet.
Add chili sauce and mix.
Add meatballs to sauce.
Heat and hold on warm to serve.
Serves 12 for appetizers.
Meatballs may be made ahead, and refrigerated or frozen until served.
Peace,
Charlie~
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