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Grama Elva’s Swedish meatballs

                  Great grandparents                                         Grampa Adolph

Grampa Adolph worked in the brickyard in the small town of Troy, Idaho. He was a quiet man who barely spoke and when he did he had a broken accent. His parents had emigrated from Sweden and while his older siblings were born there, he was born in America.

He married Elva Sodestrom and they had three girls who were raised in a loving but strict household. My mother was the eldest of these girls and has always treasured her Swedish heritage. Elva was a feisty little lady who made the best cinnamon rolls, maple bars and sweets. She left an indelible impression that has never faded.

My mother never forgot her Swedish roots and continued with the tradition of making these special meatballs. She would make large batches for family reunions and when she came to Saudi she enlisted the kids help in rolling and frying them.

As you will see these meatballs are not low-fat! I am sure you can alter this recipe to make it less fatty which I have tried a few times. I am posting the original recipe not a low fat version!

Ingredients

2 pounds ground beef

1 cup finely chopped onions

2 eggs slightly beaten

1  cup milk

1 cup fine bread crumbs

1 1/2  tsp. salt

1/4 tsp. pepper

1/2 tsp. nutmeg

Sauce

1/2 cup butter

1/2 cup flour

4 beef bouillon cubes

3 cups hot water

1 1/2 cups milk

1 1/2 cups light cream or half and half

Butter for frying meatballs

Directions

Soften breadcrumbs in milk

Mix ground beef, breadcrumbs and all other meatball ingredients until well combined

Roll ground beef mixture into 1 inch balls

Place a small amount of butter in a large saute pan and brown meatballs on all sides. Fry until thoroughly cooked. You will have to work in batches with this larger recipe. When cooked, remove to a baking dish.

Preheat oven to 350 degrees

Mix water and bouillon cubes on medium heat until dissolved, set aside. Melt 1/2 cup butter and add flour, mix until smooth and bubbly. Add milk, cream and bouillon to flour mixture and stir until smooth and thickened. Pour sauce over meatballs and bake in oven an additional 30 minutes.

My mother’s original directions are listed below. I changed them a bit to suit my needs.

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