sketch of Bob above the Swedish Meatballs recipe.

With A Grape Juice Sauce Or A Dill Sauce

2 lb. ground beef
1 lb. ground veal
1 (4 1/2 oz.) can of deviled ham
2 eggs, beaten
1/2 t. salt
1 can evaporated milk
1 c. soft whole wheat bread crumbs
1 T. grated onions (or more)
1/2 t. allspice
1/4 t. pepper
fresh dill
1/4 c. water
1/4 c. shortening

Mix together everything but water and shortening in a large bowl. Shape into 72 meatballs smaller than a walnut. Heat shortening in a large skillet. Brown meatballs. Drain fat, add water and simmer covered for 20 minutes. Drain if using grape juice sauce; leave undrained if making dill sauce. Transfer meatballs to large pot or chafing dish and simmer with sauce. Keep stirring and watching or it might burn.

1/2 c. butter
1 onion, chopped
1/2 c. flour
1 (6 oz.) can undiluted Welch's Grape Juice
3/4 c. catsup (Heinz preferred)
1 c. red wine (sweet or dry)
2 c. water
1/2 t. salt
1 T. prepared mustard

Heat butter and saute onion. Stir in flour gradually. Blend in rest of ingredients. Cook on low heat. Simmer until it thickens, stirring constantly. Pour over meatballs in large pot or chafing dish and let simmer.

2 T. butter
1 t. salt
1 c. sour cream
1 T. dill weed
2 T. flour
1 c. water
1 T. catsup

Melt butter in saucepan. Stir in flour and salt. Cook until bubbly. Stir in water. Cook, stirring constantly, until thickened. Boil 1 minute. Stir in sour cream, catsup and dill weed and heat just to boiling point. Pour over meatballs and meat juices. Stir.
(yield - 2 cups)

Swedish Meatballs recipe is published in our April, 1984 Menu Minder.