On Line Cookbook
Swedish Meatballs with Currant Jelly
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Carol Kelley

Serves/Makes:serves 4

Ingredients
  • 1/2 lb (.2 kg). hamburger
  • 1/2 lb (.2 kg). ground pork
  • 1/4 cup (60 ml) of half and half
  • 2 tbsp (30 ml). finely chopped onion
  • 1 tsp (5 ml). salt
  • 1/2 tsp (2 ml). Worcestershire sauce
  • 1/2 tsp (2 ml). ground all-spice
  • 1 egg
  • Sauce:
  • One jar of currant jelly
  • 1/2 jar of Grey Poupon mustard.
Preparation
  • Mix all meatball ingredients.
  • Shape into twenty 1 1/2 inch balls
  • Cook over medium heat, turning occasionally, until brown, about 20 minutes.
  • Or cook in ungreased oblong pan, 13x9x2, in 400 degree (200 C.) oven about 20 to 25 minutes.
  • Mix jelly and mustard together.
  • Heat sauce and add cooked meatballs.
Comments

Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.