Food History!| Swedish Meatballs (That aren't really Swedish😲 ) from 1966!

Swedish Meatballs aren't really Swedish? Get the full story and a classic recipe from the 1960's! Here is your recipe! 1 LB Ground Beef 1/4 Lb Ground Pork 12 Oz Can Evaporated Milk, DIVIDED 1/2 Cup Breadcrumbs 2 TBS Onions, Chopped Fine 2 TSP Salt 1/2 TSP Pepper 12 TSP Allspice 1/2 Stick Butter 1/2 Cup Hot Water 4 OZ Can Mushrooms Mix first 8 ingredients (use 2/3 Cup milk) well. Form into golf ball sized balls, roll in flour. Melt butter in large frying pan, brown meatballs and add 1/2 cup water. Cover and simmer 10 minutes. Remove meatballs. Drain mushrooms into a one cup measuring cup and add water to make one cup. Whisk flour into meatball drippings in pan. Stir in mushroom water and evaporated milk. Cook on medium heat until thick. Add mushrooms and meatballs, cook until warmed through. Get out your toothpicks Optional: Serve with mashed potatoes & lingonberries. We’re cooking the retro dishes you grew up with and recapturing some childhood memories along the way! You can share