Post Eagle Newspaper


May 24, 2024

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Holiday Swedish Meatballs


Holiday Swedish Meatballs

1 lb. chopped meat
1 small can evaporated milk
1 tablespoon margarine or butter
1/2 cup bread crumbs
1 small chopped onion

Saute onion in margarine or butter till transparent, mix together with chopped meat, evaporated milk and bread crumbs. (Add more bread crumbs to get desired consistency for rolling, if needed). Roll in small balls, brown in butter, till cooked and place on paper towel to drain.

2 Beef Bouillon cubes
2 teaspoons Gravy Masters
2 tablespoons flour
1 cup water

For gravy: add two beef bouillon cubes to cup of water, stir and cook over low flame till dissolved. Mix two teaspoons Gravy Masters with a little flour and water to make a paste, stirring to dissolve any lumps in flour, then add slowly to the bouillon broth. (You may add a little more water or dissolve another bouillon cube, depending on your taste.) Mix together the meatballs and gravy. Serve in a fondue pot. * Note for a real juicy (not dried out meatloaf) add a small can of evaporated milk to your favorite recipe of meatloaf!

Recipe by Alexis Vale