ChiggerBytes » beef bouillon http://chiggerbytes.com Recipes from the Chigger Ridge Collection Mon, 06 Feb 2012 05:02:43 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 Swedish Meatballs http://chiggerbytes.com/swedish-meatballs/ http://chiggerbytes.com/swedish-meatballs/#comments Mon, 23 Nov 2009 16:55:35 +0000 itbedeb http://chiggerbytes.com/?p=274 Continue reading →]]> 1 1/2 lb. ground Chuck
3 slices Bread, crumbled
1 Egg
1 cup Milk
1 tsp. Paprika
1/2 tsp. Salt
1/8 tsp. Pepper
1 Tbsp. Worcestershire Sauce
1 cup Celery, finely chopped
1 cup Onion, finely chopped

Sauce (recipe below)

Mix ground chuck and all ingredients (to make this easier, put celery, onions, milk and eggs in blender to mix).

Make meatballs about the size of a hickory nut. Place on cookie sheet and broil till brown on both sides.

These (meatballs) may be made in advance and frozen up to 3 months.

SAUCE

1/4 cup Flour
1/4 cup Shortening
1/2 tsp. Salt
1 can Cream of Mushroom Soup
2 cubes Beef Bouillon
2 cups boiling Water
1/8 tsp. Pepper
1/2 cup Sour Cream

Brown flour in shortening; dissolve bouillon cubes in boiling water and add to flour mixture. Add salt, pepper, soup and sour cream. Mix well. Pour over meatballs and simmer for 20 minutes.

The crock pot can be used and kept on low heat for 8 to 12 hours.

- From Nana’s Collection

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