Also, there's a ! in "!/4 cup milk" - so ! stands for 1? In that case what does the "Â" mean?

Am i the only one who gets is garbled on her screen?

I suspect the 'A' thing may be a bullet or a format confusion. I found one of her recipes that look like they are one half pound ground meats in this link

Presumably the meats are pork and beef, not two beefs. The spices are in the one half teaspoon range too. Take a look at the link; it appears to be a different recipe but it gives methodology.

This isn't going to be as helpful as I want, because I only do it when the script is garbled like your recipe and I can't remember exactly what I do. But if you go to 'View' in your browser and select 'Text Encoding' then pick a different code (Maybe Unicode, or Western, this is where I can't remember which) and refresh your browser, it should fix the text. I don't think it will fix it in this post because I suspect you typed the symbols yourself, but when the computer generates them, this should fix it.

I've been making this recipe for years if you want to try it.

Meatballs

1/2 cup minced onion

2 tablespoons butter

1 egg

1/2 cup milk

1/2 cup bread crumbs

1 1/4 teaspoon salt

2 teaspoons sugar

1/2 teaspoon allspice

1/4 teaspoon nutmeg

1 lb ground chuck

1/4 lb ground pork

In large skillet, sauté onion in butter until golden. Meanwhile, in a large mixing bowl, beat egg, then add milk bread crumbs. Let stand for 5 minutes, then add salt, sugar, allspice, nutmeg, chuck, pork, and onions. Blend well with fork.

Sauce:

2 tablespoons butter

3 tablespoons flour

1 teaspoon sugar

1 1/4 teaspoon salt

1/8 teaspoon pepper

1 cup beef broth

3/4 cup light cream

In same skillet, heat 2 tablespoons butter, shape meatballs into small balls, about 1/2 to 3/4 inch in diameter. Brown well on all sides, remove to a warm casserole, repeat until all meatballs are brown.

Then stir flour, sugar, salt and pepper into fat remaining in skillet, add broth and cream slowly, stir until thickened, add meatballs and heat thoroughly. Can be prepared the day before and refrigerated.

Should serve about 4 with buttered noodles or can be used as an appetizer. I've done it both ways.

Yes, it's an encoding format artifact. These kinds of things often happen when translating Mac to PC.

Chas's link looks right. Can you see it correctly?

The recipe (with weird characters) came from this thread, where Linda explains that her typo meant "1/2 pound chuck and 1/2 pound pork", as Chas surmised.

But maybe Linda, herself, will see this and post. I did find where she said she had several different Swedish Meatball recipes.

Linda C herself here.......let's try that again.

Meatballs..a la Swedish

½ pound ground chuck

½ pound cround chuck

½ to ¾ cup fresh bread crumbs

1 egg

!/4 cup milk

½ tsps salt

¼ tsp allspice

1/8 tsp nutmeg

2/3 tsp grated lemon
rind

Microwave a little bit, taste and check for seasonings

Mix all together…adding bread crumbs as needed to make a
soft mix that will just hold together…makes about 25 to 30 meatballs, dredge in
flour..not too much…

Sauce

2 cups beef broth

!/2 cup dry white wine

½ pint sour cream

Handful of fresh parsley

Bring the beef broth to a gentle boil and drop the meatballs
in a few at a time. Remove after about 6 or 7 minutes with a slotted spoon and
add more meatballs until all are cooked.

Strain the cooking liquid and return to pan…reduce to about 1
½ to2 cups, add the sour cream, heat and then add the meatballs, when all is
heating to a bare simmer…add parsley and serve with noodles or toothpicks…

Do not boil hard when cooking meatballs or they will fall
apart

Do not boil hard after sour cream is added or it may curdle.

Remember the sauce will be salty when cooked down, so under
salt the meat.

Thank you all so much! This is such a wonderful forum.

Linda C - I've just copied and printed your entry under the proud title: LindaC's Authorized Version. I'm going to make it this weekend.

LOL!...From my Swedish mother in law.

I didn't catch that at first. Still some errors that need correcting. I'm going to guess that one of the half pounds is supposed to be pork but that's just a guess. Linda needs to come back and correct those...please....

My links disappeared!

Here's one with a different version of Linda's recipe from 2009:

http://ths.gardenweb.com/discussions/2476160/more-meatballs?n=12

Here's the original 2007 thread with the version Wintercat has, where a few posts down Linda said it was half pork, half chuck:

http://ths.gardenweb.com/discussions/2565816/looking-for-tandt-swedish-meatballs

There are also recipes there for Norwegian and Danish meatballs. :) It doesn't resolve the !, but since it wasn't noticed, and since there's also a !/2, I think it's safe to assume it's supposed to be a "1" until Linda comes back and confirms. It also makes sense that these are the quantities given the other measures.

The 2nd half pound of chuck should be pork....and I usually make a smaller recipe of most meatballs...in another version of Word the 1/4 and 1/2 would often transcribe into something strange when you tried to post it or attach to an email as it did in the first version posted....so I sometimes use a ! instead of a 1 so it doesn't do that.
These days I might add some ground white meat chicken or turkey if I couldn't get veal....which I almost never can!
Peppi if you had tried the recipe with 1/4 cup of milk I think it would be very clear that another 1/2 cup would make a very wet meatball. and if you had ever made meat loaf with a pound of ground meat you might know that 3/4 cup milk would be a lot.

Sorry Linda, never made a meatloaf or meatballs with milk in them. New to me.

Milk is often used as a tenderizer with chicken and pork, and less frequently but still not unusual with beef. It helps undo the stiffness that comes with handling ground meat, and does instead of the water that one might otherwise add to keep the meat from tightening too much as they cook.

Milk is very common in meatballs and meatloaf.

Swedish Meatballs

Adjusted from c.1998, M.S. Milliken & S. Feniger

Meatballs:
2 slices white bread, crusts removed
1/2 cup milk
1 pound ground beef
1 pound ground pork
1 small onion,
2 to 3 eggs
1/4 to 1/2 teaspoon ground allspice
1/2 teaspoon Nutmeg
1/8 teaspoon ground ginger
Salt and freshly ground black pepper
Butter and vegetable oil for frying meatballs

Gravy:
3 cups beef stock
2 to 3 tablespoons flour
1/2 cup heavy cream
Salt and freshly ground black pepper
Fresh parsley or Dill, for garnish


Pulse onion, bread and milk in processor. (I use a mini processor).

Mix beef and pork together. Add spices, salt, pepper and mix well. Add
onion/bread/milk mixture and using hands mix to combined. Add eggs.
Test seasoning by sauteing a small piece. Taste and adjust seasoning.

Shape meatballs. Heat skillet, add butter and oil and brown meatballs.
Remove from pan. Make sauce by adding flour to the drippings. Cook
for a couple of minutes. Add enough beef broth to make sauce. Add 1/2
cup cream. Bring to a simmer and add the meatballs to the sauce and
simmer for at least an hour.

Serve over noodles. Sprinkle with minced parsley or dill.

Edited Feb. 2nd, 2010

I can't vouch for Linda's recipe but I have made Ann's many times and they are terrific!

Linda

My Swedish mother in law would shudder at the onion in Ann's recipe....but I think a little onion is a very good thing in most recipes. When I first joined the family she was amazed at all the things I put onions in ( like tomato sauce!!??) and how well she liked it...LOL!

Really Peppi? You never put milk in meatballs nor meatloaf? Is that a German thing?

Is that a German thing? No idea, I just do it the way my mother made them. We never used sliced bread, but rather bread crumbs right into the meats. Some meatballs get a bit of the sauce added to the meat for tenderness. My Swedish meatball recipe calls for 1/4 cup of cream, but I don't think I have ever added any. Mine has a bit of onion and shallot in it too. There is a Scandinavian meat market that sells the ready made meatball, so those may have it in there. Never had a golf ball or door stopper yet.

I use milk and breadcrumbs too. Sometimes I use the torn bread and sometimes breadcrumbs. Onions go in everything! If I have the time or inclination, sauteed onions are very nice in meatballs vs raw onions.