Swedish Meatballs with Kohlrabi

(Victory Garden Cookbook)


12 small kohlrabi bulbs (about 1 lb

1 tsp. Worcestershire sauce

1 lb. ground meat                                   

c. milk

1 egg, beaten                                   

2 T. butter

c. minced onion                          

2 T. oil

c. fresh bread crumbs                

c. flour

1 T. minced fresh parsley              

2 tsp. sweet Hungarian paprika

2 tsp. salt, divided                           

2 c. beef broth

1/2 tsp. ground pepper, divided    

1 c. sour cream


Peel and trim kohlrabi; set aside. 


Mix meat, egg, onion, breadcrumbs, parsley, 1 tsp. of the salt, tsp. of the pepper, Worcestershire sauce, and milk.  Form mixture into 1-inch balls.  Heat butter and oil in skillet and brown the meatballs. 


Remove meatballs and stir flour into pan; cook 2 min.  Stir in paprika, remaining tsp. salt, and remaining tsp. pepper, whisk in broth, then whisk in sour cream. 


Stir meatballs and kohlrabi into sauce, cover and cook until kohlrabi is tender and meatballs are cooked through, about 20 min.  Six servings.