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EDITH'S SWEDISH MEAT BALLS by www.country-cooking.com
1 pound ground beef (lean)
1 egg
3 stalks celery diced -- fine
1 large bell pepper -- diced fine
1 small onion -- grated
1 potato -- grated
salt and pepper -- to taste
slightly less than one small can tomato
sauce (8 ounces)
(you do not want the mixture
to soupy so add a little at a time)
crushed corn flakes mixed with some flour
(about 2 tbs flour to
1 cup crushed corn flakes)
Mix first seven ingredients well. Add tomato sauce a little at a time,
mixing well. Mixture should be a little mushy but not soupy, (you can't roll them into balls using your hands). Use two small spoons (such as ice tea spoons) to drop mixture into corn flake mixture. Coat each meatball well. Fry in very hot oil (1/4 inch) in a large heavy skillet until brown on all sides. Drain on paper towels. Note: vegetables can be prepared in a food processor.
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