Ingredients
-
2
-
1 1/2
-
5
-
3
-
1 1/2
-
1
-
6
-
1/4
-
2
-
-
-
-
-
-
Directions
Bergie’s Best Meatballs, This is my version of Swedish Meatballs. They are good enough for company, easy to make and you’ll have them coming back for more.
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Steps
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1
Done
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Mix Together the Ground Meat, Potatoes, Onion, Salt and Allspice. |
|
2
Done
|
Mix Well, Use Your Hands. |
|
3
Done
|
Shape the Mixture Into Ping Pong Sized Meatballs. |
|
4
Done
|
Put the Broth and Water in a Saucepan and Bring to a Boil. |
|
5
Done
|
Drop in the Meatballs and Return to Boil.simmer Lightly For 5 Minutes. |
|
6
Done
|
Using a Slotted Spoon Remove Meatballs and Drain on a Paper Towel. |
|
7
Done
|
Reserve the Broth. |
|
8
Done
|
at This Point You May Store the Meatballs and the Broth Separately in Your Fridge For Up to 2 Days. |
|
9
Done
|
When You Are Ready to Serve the Meatballs Melt the Butter With the Oil in a Frypan and Brown the Meatballs on All Sides Shaking the Pan Frequently For Even Browning. |
|
10
Done
|
Add the Reserved Broth to the Pan and Simmer Until the Meatballs Are Cooked Through. |
