Swedish Meatballs

swedish meatballsI’m fortunate becauseĀ I went to school during a time when home economics was still being taught. And it should still be taught today, since food is kind of important, and knowing how to safely prepare it is an actual life skill. That said, I still have my recipe box from my 7th and 8th grade home economics class, and the recipes are actually quite good.

Here is another classic dish, courtesy of Mrs. Witt’s 8th grade home economics class.

SWEDISH MEATBALLS

  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 1 cup rolled cracker crumbs or breadcrumbs
  • 2 eggs
  • 2 tablespoons cooking oil
  • 1 tablespoon flour
  • 2 cups milk
  • salt and pepper

Combine meat, eggs, onion and crumbs in a large mixing bowl and mix until well blended. Heat oil in a skillet and roll the meat into balls, approximately 1 to 1 1/2 inches thick. Brown meatballs in skillet. Once the meatballs are thoroughly cooked remove them from the skillet and set aside. Stir flour into the pan drippings and add the milk, stirring rapidly. Bring to a boil, reduce heat, and place meatballs back in gravy. Salt and pepper to taste. Cover and simmer on low for 10 minutes. Serve with mashed potatoes or noodles.

GM