I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.

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Wednesday, July 7, 2010

Swedish Meatballs (Julie Freeman)


1 lb ground beef

2 slices of bread broken into small pieces

4 Tbsp milk

1 tsp salt


1 tsp onion powder


Mix all ingredients (except butter) together. Shape into small balls and fry in skillet with a little butter until browned on all sides. Cover and simmer about 15 min on low heat.


2 c milk

4 Tbsp flour

½ c milk

1 Tbsp Au Jus mix*

Remove meatballs from skillet and cover. Pour 2 cups of milk into the drippings. Mix 4 tablespoons of flour into ½ cup milk and add. Then add Au Jus mix and stir until thickened, about 8 minutes. Return meatballs to the skillet and coat with gravy. Serve over mashed potatoes.

*Look for McCormick "Au Jus Gravy Mix" in those red packets.

The whole family loved this and devoured it! I served this over my mashed potato recipe from Debra Garry. So good!

Julie got this recipe from her husband Matt's Swedish Grandpa: Eben R. T. Blomquist.

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