Okay, so inspired by Jolie’s post about collecting recipes from family members, I tracked down this one for my aunt Delaine’s absolutely kickass Swedish meatballs. A word about this - I almost didn’t want to know how the proverbial sausage was made, and when I read the whole thing, I was a little horrified. I hate mushrooms (fungus) and cream of mushroom soup (fungus soup), and I believe that the word sour should never appear anywhere near cream, and please don’t even get me started on wet bread. Still, I am making a monster batch of these tomorrow.
Aunt D’s Swedish Meatballs of Awesome (recipe is per 1.5 pounds of meat - you will want a ton)
- 1 lb. ground beef
- 1/2 pound pork sausage
- 1 egg
- 1 piece of bread, soaked in milk (gah)
- garlic powder
- onion salt
- salt and pepper
Combine and roll into little balls of goodness. She is now baking them (“it is healthier”) for about 30 minutes, I am guessing at 375.
Pour the juices from the baking pan into a saucepan and mix well. And add one can of (gulp) cream of mushroom soup and 1 “thing” (pint? container? not really sure) of (gulp) sour cream and bring to a bubble. Add beef stock if needed (not really sure what constitutes need here, but guessing thickness of sauce). Pour over balls (heh) in an oven-safe container and hold in a warm oven until ready to serve.
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Sometime when I meet Jolie in person I’ll make her the perfect mint Julep according...this...
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Kari, bless your heart; please give...D. SEE Y’ALL, IT’S EASY AND SO WORTH IT!
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