Swedish Meat Balls

Carol Waller Ross

  • 2 lb ground beef
  • 2 slices bread, soaked in milk
  • 1 onion, chopped
  • 1/4 cup chopped green onion
  • 2 stalks celery, chopped
  • 1/2 lb ground pork
  • 1 egg, beaten
  • 1/4 cup chopped parsley
  • Salt and pepper
  • Garlic salt

Mix ingredients well. Roll into bite size balls. Fry on all sides. Pour off fat and mix 1 bottle Kraft barbeque sauce (any flavor) and 1 can cream of mushroom soup in dripping. Pour over meat balls in large sauce pan.

Simmer 45 minutes.

Serve over rice or alone as hor d’oeuvres.





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