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Swedish Meatballs

1 beaten egg
2 1/4 cups milk or light cream
3/4 cup soft bread crumbs (1 slice)
1/2 cup finely chopped onion
1/4 cup snipped parsley
1/4 teaspoon pepper
1/8 teaspoon ground allspice or ground nutmeg
1/2 pound ground beef or ground veal
1/2 pound ground pork or ground lamb
1 Tbsp. butter or margarine
2 Tbsp. all purpose flour
2 tsp. instant beef bouillon granules
1/8 teaspoon pepper
2-3 cups hot cooked noodles

In a mixing bowl combine egg, 1/4 c. of the milk, the bread crumbs,
onion, parsley, the 1/4 tsp. pepper, and the allspice or nutmeg.
Add meat; mix well. Shape into 30 meatballs. In a large skillet
cook meatballs in margarine or butter, half at a time, over medium
heat about 10 minutes or till no pink remains, turning to brown
evenly. Remove meatballs from skillet, reserving 2 Tbsp. drippings.
Drain the meatballs on paper towels.

Stir flour, bouillon granules, and the 1/8 tsp. pepper into reserved
drippings. Add remaining milk. Cook and stir till thickened and
bubbly. Cook and stir 1 minute more. Return meatballs to skillet.
Heat through. Serve with noodles. Makes 4-6 servings.


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