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Swedish Meatballs with Currant Jelly
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Recipe Information
Carol Kelley

Serves/Makes:serves 4

  • 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.
  • 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.

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