Recipe(tried): Granny Wilson's Swedish Meatballs

SWEDISH MEATBALLS

1/2 cup fresh bread crumbs
3/4 cup milk, divided use
1 pound ground meat (beef, veal, pork)
1 egg slightly beaten
3 tablespoons chopped onion
1 1/2 teaspoons salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground allspice
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cube beef bullion
Boiling water
1/2 cup half and half
1 tablespoon fresh dill (or 2 teaspoons dried)
Hot cooked noodles (optional, for serving)

Put bread crumbs and 1/4 cup milk in small bowl. Stir with fork and let stand at room temperature for 5 minutes.

Put ground beef, veal and pork in a large bowl. Add egg, onion, salt, pepper, allspice and soaked bread crumbs. Toss mixture gently with a fork until thoroughly combined.

Shape meat mixture into a loaf about 5x6x1-inches. Cut meat mixture into 30 equal sized pieces. Press together and shape each piece into round meatballs.

Put butter in a large skillet and heat over medium heat. Add meatballs, about 15 at a time and cook 10 minutes until meatballs are browned on all sides and cooked through. Remove meatballs as they are done and put in a large bowl.

When all the meatballs are browned and cooked, remove skillet from heat. Add flour all at once to the drippings in the skillet, and stir with a wooden spoon until smooth. Add bouillon cube and 3/4 cup boiling water, stirring constantly as you add. Return skillet to medium heat and bring flour mixture to a boil, stirring until bouillon cube dissolves and mixture is smooth.

Add half and half and remaining 1/2 cup milk to sauce; bring to a simmer stirring constantly, and cook 3 minutes longer or until sauce is thick and smooth.

Add meatballs to sauce in skillet; toss gently to coat well. Remove from heat. (If desired, recipe can be made up to this point and refrigerated overnight. To serve, reheat over medium heat.)

Transfer meatballs to serving dish; top with sauce and garnish with dill. Can be served over noodles as a meal.

Makes 8 servings
From: Susan,IL (by Granny Wilson)