Main Dishes:

Swedish Meatballs

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Ingredients

1-1/2 cups soft bread crumbs
1 cup half-and-half
1/2 cup chopped onion
3 tablespoons butter or margarine, divided
3/4 pound ground beef
1/2 pound ground veal
1/4 ground pork
1 large egg
1/4 cup chopped parsley
1 teaspoon salt
1/4 teaspoon pepper
Dash of nutmeg
Dash of ginger
Dash of cinnamon

Gravy:
2 tablespoons flour
1/2 cup condensed beef broth
3/4 cup water

Instructions

Soak bread crumbs in half-and-half for 5 minutes. Saute onion in 1 tablespoon butter until tender. Mix meats together well (if possible, have the butcher grind them together). Combine meats, crumb mixture, onion, egg, parsley and seasonings. Beat 5 minutes with electric mixer or until fluffy. Make 1-inch balls (with wet hands) and brown in 2 tablespoons butter. Remove meatballs and stir flour into the drippings. Add the broth and water. Heat until thickened, stirring constantly. Return meatballs to the gravy and cover. Either cook slowly on top of stove for 30 minutes or bake in oven at 350 degrees for 30 minutes. Makes about 2 dozen meatballs.

Judy Callahan
Rock Island