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    You are in: Home / Recipes / Bergie's Best Meatballs Recipe
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    Bergie's Best Meatballs

    Bergie's Best Meatballs. Photo by Bergy

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Bergy's Note:

    This is my version of Swedish Meatballs. They are good enough for company, easy to make and you'll have them coming back for more.

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    Units: US | Metric


    1. 1
      Mix together the ground meat, potatoes,onion, salt and Allspice.
    2. 2
      Mix well, use your hands.
    3. 3
      Shape the mixture into Ping Pong sized meatballs.
    4. 4
      Put the Broth and water in a saucepan and bring to a boil.
    5. 5
      Drop in the meatballs and return to boil.Simmer lightly for 5 minutes.
    6. 6
      Using a slotted spoon remove meatballs and drain on a paper towel.
    7. 7
      Reserve the broth.
    8. 8
      At this point you may store the meatballs and the broth (separately) in your fridge for up to 2 days.
    9. 9
      When you are ready to serve the meatballs melt the butter with the oil in a frypan and brown the meatballs on all sides shaking the pan frequently for even browning.
    10. 10
      Add the reserved broth to the pan and simmer until the meatballs are cooked through.
    11. 11
      If you wish you may add a little flour to thicken the broth.

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    Ratings & Reviews:

    • on November 07, 2001


      What a novel idea to have potatoes in the meatball mix! I used my regular meatball recipe and added the potatoes. I boiled them up in a combination of broth and cranberry sauce, and this was a truly superb appetizer!

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    • on July 09, 2002


      Great meatballs Bergy. Did 2 batches for a shower, they were the hit of the night! While they were still hot, I sprinkled parmesan cheese over them in the serving bowl and carefully turned them over in the bowl and sprinkled the parmesan again. Put some sprigs of fresh parsely around the bowl for garnish and refigerated them. Served them cold with toothpicks. Great appy!! Thanks for posting. UPDATE: When I made the meatballs for the shower, I didn't need the broth, so i put it away in the freezer. Last night, i had left over round steak to use up, so i defrosted the broth , added some carmalized walla walla onion rings half a chopped green bell pepper, a couple of mushrooms and the round steak, (which i had used to carmalize the onions),some oregano, stuck it in the oven for about 25 minutes and served it over garlic mashed potatoes. The meatball broth made an outstanding base for it. BOY!! was it good. A 2nd thank-you Bergy!!

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    • on October 30, 2002


      Excellent meatballs, Bergy. I made these ahead of time like you suggested and served them at our Halloween Party. Made things go much smoother. They were delicious. I really like the grated potatoes which I think added to the tenderness. Also, the broth was to die for yummy. I did add just a little flour to thicken up the sauce. Thanks for another great one.

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    Nutritional Facts for Bergie's Best Meatballs

    Serving Size: 1 (217 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 489.1
    Calories from Fat 343
    Total Fat 38.1 g
    Saturated Fat 15.8 g
    Cholesterol 124.6 mg
    Sodium 1496.1 mg
    Total Carbohydrate 7.7 g
    Dietary Fiber 1.0 g
    Sugars 0.6 g
    Protein 27.7 g

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