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| Original Swedish Meat Balls |
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| Category: Meats |
Kitchen of: Joyce Brooks |
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| Ingredients: |
| 1 | lb | Hamburger |
| 2 slices | | Bread, cubed |
| 1 | | Egg |
| | Milk (only enough to moisten bread) |
| 1 | | Onion, chopped fine |
| | Salt & Pepper |
| 1/2 | tsp | Marjoram Seasoning |
| 1/4 | cups | Minute Rice, uncooked |
| 1 | can | Campbell's Cream of Celery Soup |
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| Instructions: |
| 1. | Mix all ingredients except soup. |
| 2. | Shape into small meat balls. |
| 3. | In large skillet, brown balls in shortening on both sides. |
| 4. | Place all meat balls in a large casserole. |
| 5. | Dilute celery soup well with 1/2 can of water and pour over meat balls. |
| 6. | Put in a slow oven (about 325 degrees) for 1 hour. |
| 7. | Check at 1/2 hour point; turn meat balls over and spoon soup over them so they are well-covered. |
| 8. | At the end of the hour, remove from oven and place in fondue pot. |
| 9. | Light it and simmer up to 3 hours. |
| 10. | (Double this recipe for a large crowd.) |
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| Recipe submitted 12/13/2006 |
