Gram’s Swedish Meatballs
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Source & History
I don’t know whether these are really Swedish, but that’s what Mum called them. She used to take them to occasions when she was asked to bring a plate of savoury finger food and so have I. They always seem to be popular with any crowd. Nice for cocktail parties.
Notes
- Mum would have used corn syrup not golden syrup.
- I would use fresh crushed garlic rather than garlic powder in the meatballs
- Make the meatballs on the small side.
- Serve as a savoury ‘finger food’ with toothpicks on the side.
- Author
- Aileen Sorohan
Ingredients
- 500 grams steak minced or ground
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 2 tbsp onion chopped
- 1/4 cup milk
- 1/2 cup breadcrumbs soft
- breadcrumbs dry
- 1/2 cup golden syrup
- 1/4 cup sherry
- 1/4 cup tomato sauce
- 1/4 tsp tabasco sauce
- 1/4 tsp oregano dry
Instructions
- Combine the first 6 ingredients, form into balls and roll in dry breadcrumbs.
- Fry in oil until brown [can also cook them in the microwave].
- Blend the syrup, sherry, tomato sauce, tabasco & oregano until smooth.
- Combine the cooked meatballs & sauce in a pan. Simmer 8-10 minutes until the meatballs are coated with sauce.