Svenska Köttbullar

I've never been a big fan of Swedish meatballs. I don't know why, but the little buggers've just never been my cup ... er, my balls o' beef.

I broke down and consumed at least a half-dozen Swedish meatballs at a party last night. (Oh, they was good!) I quickly procured the recipe from the lady who'd brung 'em.

I can't wait to make this for myself:

Svenska Köttbullar (Swedish Meatballs)

Ingredients

2 eggs, beaten
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1/4 cup Heinz ketchup
Pinch of dried basil
1 small white onion, finely chopped
1 tbsp ground black pepper
1 tbsp Lawry's seasoned salt
1 sleeve saltine crackers, finely crushed
3 lbs ground beef
3 cans cream of mushroom soup
1/4 block Velveeta cheese (thinly sliced)
1/2 cup sour cream
1/4 cup milk

Instructions

In a large bowl, beat eggs. Add soy sauce, Worcestershire sauce, catsup, seasoned salt, pepper, basil, and onion. Mix very well with a whisk. Blend in ground beef. Mix well, using hands if desired. Mix for several minutes until the meat mixture is well blended and very moist. Mix in crushed saltines.

In a small saucepan over low heat, combine mushroom soup and milk; add cheese. When the soup-cheese mixture is completely melted, turn off heat and add sour cream, stirring until well blended.

Heat electric skillet to 300 degrees. Form into meatballs by hand. Drop into electric skillet and brown for about 10 minutes. Roll (using a tablespoon), and brown other side. When the meatballs are browned, cover in skillet for 10 minutes on lower heat, 200 degrees. Then transfer the meatballs to a Dutch oven on low heat.

Cover the meatballs slowly with the cheese-soup mixture. Do not stir meatballs. Roll meatballs with a flat spatula. Never stir meatballs, roll them. Completely cover meatballs with cheese mixture. Cover and simmer for an hour. Make sure you check them and Roll them every once in a while.

Serve over egg noodles or mashed potatoes.