Henry Fonda's Swedish Meatballs

Serving size: 4

1/2 cup bread crumbs
1/2 cup milk or cream
1/2 cup yellow onion minced
3 tablespoons sweet butter
1 pound lean ground beef
1 pound ground veal
1 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon cinnamon or allspice (optional)
2 eggs, lightly beaten

Soak bread crumbs in milk until milk is absorbed. Mix with a fork to form smooth mixture.

Saute onion slowly in 1 tablespoon butter until golden; remove onion to mixing bowl. Add beef, veal, salt, pepper, cinnamon, and beaten eggs. Mix well with fingers. Cover; refrigerate several hours.

Form meat into 2-inch balls with fingers.

Heat oven to 350 degrees F.

Heat remaining butter in skillet until it sizzles. Brown meatballs quickly over medium heat on all sides by shaking skillet. Transfer meatballs to ovenproof baking dish. Add a few tablespoons of milk to skillet; deglaze skillet stirring over medium heat; pour over meatballs. Bake about 15 minutes, or until meatballs are heated through.

Serve with mashed potatoes and sauce made from juices in the bottom of the casserole. (Blend with a little heavy cream over direct flame until slightly reduced to the consistency of thin sauce. Taste to correct seasonings.)