Beef Veal: Swedish Meatballs 01 by Recipe Cottage

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	Swedish Meatballs 01

		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.