Swedish Meatballs (Kottbullar)

Serve with parsleyed potatoes.

Ingredients

• 1 pound ground beef
• 1/2 pound ground pork
• 3/4 cup dry bread crumbs
• 1/4 cup milk
• 1 egg
• 1 small onion, minced
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon pepper
• 3 tablespoons all-purpose flour
• 3/4 cup water
• 1 cup Half-and-Half
• 1 teaspoon instant beef bouillon
• 1/2 teaspoon salt
• Minced parsley

Instructions

1. Mix beef, pork, bread crumbs, milk, egg, onion, 1 1/2 teaspoons salt, nutmeg and pepper.
2. Shape mixture into 1-inch balls. For each shaping, dip hands into cold water from time to time.
3. Place meatballs on ungreased 15 1/2 x 10 1/2-inch jellyroll pan or in 2 13 x 9-inch pans.
4. Bake uncovered at 350 degrees F until light brown, about 20 minutes.
5. Remove meatballs to serving dish; keep warm.
6. Place 3 tablespoons pan drippings in saucepan; stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
7. Remove from heat.
8. Stir in water, Half-and-Half, bouillon and 1/2 teaspoon salt. Heat to boiling, stirring constantly. Boil and stir 1 minute.
9. Pour gravy over meatballs; sprinkle with parsley.

Makes 48 meatballs