SWEDISH MEATBALLS

2 lbs. ground beef
1 cup soft bread crumbs, packed
1 cup milk
1 egg
1 tsp. Herb-Ox Instant Beef Style Bouillon (or 1 cube)
2 Tbsp. oil
1/4 cup flour
1 cup boiling water
2 tsp. Herb-Ox Instant Vegetarian Style Bouillon
1 cup light cream

Mix beef, bread crumbs soaked in milk, egg and instant bouillon. Shape into small balls, and brown slowly on all sides in oil. Remove to serving bowl.

Skim excess fat from pan juices, add flour; stir for a moment. Gradually add boiling water and instant beef style bouillon or bouillon cube; cook, stirring until sauce is smooth and thickened. Add cream, heat.

Return meatballs to pan, simmer very gently for 20 minutes.

Serve over rice or noodles.

Serves 6 to 8
Source: Herb Ox Bouillon Recipe Booklet

---

More Recipes for Swedish Meatballs