Swedish Meatballs

SWEDISH MEATBALL APPETIZERS
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Yield: 50 appetizer size meatballs
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2 tablespoons cooking oil
1/2 pound lean ground beef
1/2 pound ground fresh pork (not breakfast sausage)
1 egg
1 cup soft bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cloves
1/4 teaspoon Allspice and/or Nutmeg (I sometimes use both)
2/3 cup milk
1 cup sour cream
1/2 teaspoon salt
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• Heat cooking oil in fry pan.

• Mix together all remaining ingredients, except sour cream and 1/2 Tsp. salt. Form into appetizer size meat balls (about 1″ in diameter). - You might find a small ice cream scoop or melon baller works wonderfully to form the meatballs.

• Brown in cooking oil on all sides until fully cooked. (They may also be browned on a sheet pan in a preheated 350ºF oven for about 30-35 mins. Baking meatballs is very easy and takes less hands-on effort. Use an instant read thermometer to make sure the internal temperature is 165 degrees F.)

• Remove from pan, and drain on paper towels.

• Pour off excess grease and cool pan slightly.

• Add small amount of sour cream to beat brownings and stir. Then add remaining sour cream and 1/2 tsp. salt, stirring to blend.

• Add browned meat balls to sour cream, tossing to coat with sour cream.

• Place in chafing dish to serve warm with toothpicks. breakDO NOT BOIL (Boiling sour cream breaks it down.)