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Recipe Name: Swedish Meatballs In Burgundy Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 1

3/4 Pound(s) Ground beef
3/4 Cup(s) Dry bread crumbs
1 Onion, minced
3/4 Teaspoon(s) Cornstarch
1 Dash(s) Allspice
1 Egg, beaten
3/4 Cup(s) milk or light cream
1 1/4 Teaspoon(s) Salt
1/4 Cup(s) COOKING OIL
3 Tablespoon(s) Flour
2 Tablespoon(s) Water
1 Cup(s) Burgundy Wine, NO SUBSTITUTE
2 Beef bouillon cubes
1/8 Teaspoon(s) Black pepper
1 1/2 Teaspoon(s) Sugar
Bottled Sauce For Gravy, *
see note
Bill's Note: Recipe does not say what "Bottled Sauce for gravy" is.
Although from reading the recipe, it's my guess that she means Gravy
Master or Kitchen Bouquet or the like. I leave that to your own
resources. Combine meat, crumbs, onion, cornstarch, allspice, egg,
milk, and 3/4 ts. salt; shape into 24 or 26 balls. Drop a few at a
time into hot fat; brown well on all sides; transfer to plate. For
sauce, stir flour into remaining fat in skillet; stir in water,
Burgundy, bouillon cubes, 1/2 ts. salt, pepper, sugar, and enough
bottled sauce to make a light brown gravy. (Make gravy as light or
dark as desired.) Cook, stirring until smooth. Put meat balls in
sauce; simmer, covered, for 30 minutes. Serve on hot mashed potatoes,
buttered noodles, wilde rice, fluffy instant rice, or a mixture of
white and wild rice; or use for canapes. Source: "Mountain
Measures"---Junior League of Charleston, WV ed. 1974 Recipe by: Mrs.
Paul F. Saylor Posted to MC-Recipe Digest V1 #638 by Bill Spalding
<> on Jun 09, 1997

Nutrition (calculated from recipe ingredients)
Calories: 1999
Calories From Fat: 1240
Total Fat: 136.8g
Cholesterol: 441.2mg
Sodium: 8169.8mg
Potassium: 1880.4mg
Carbohydrates: 91.8g
Fiber: 5.6g
Sugar: 14.5g
Protein: 93.9g

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