Recipe(tried): Swedish Meatballs

Hi everyone - made these this afternoon, along with tomato/cuke/onion marinated salad and garlic smashed potatoes and baked sweet potato.

This is my ex-mother-in-law's recipe, she was born in Sweden and taught me so much about cooking when I was young and a new bride.

SWEDISH MEATBALLS

2 lbs. meatloaf mixture (2 parts ground beef and 1 part ground pork)
2 eggs
2 slices white bread or equivalent (soft rolls, etc)
1/2 cup half and half cream
1 small onion, minced very fine
1 scant tsp. nutmeg
1 heaping tsp. allspice
salt and pepper
2 Tbsp. dried parsley
plain bread crumbs or crushed saltine crumbs (optional, see below)
1 scant quart hot water
One envelope of Lipton's Onion Soup Mix (my addition to the recipe)

Blend the ground meats with hands, add minced onion - In a separate bowl, add the eggs, beat with a fork, then mix in the cream. Add the bread and let it soak for a few minutes, then add all the spices. Beat briefly with hand mixer to blend well. Pour over meat. Mix well with hands until all incorporated - it will be quite soft, but firm enough to form small meatballs. (If too soupy, add a little bit of plain bread crumbs or crushed saltines - not too much or it gets "bready" tasting.)

Brown the meatballs in deep frying pan in small amount of vegetable oil. Don't have to cook them all the way through.
Place the meatballs in a deep casserole dish, or Dutch Oven as they finish browning. Leave the browned bits and oil in the frying pan - Deglaze the pan with a quart of water and add an envelope of Lipton's Onion Soup mixture. Stir to blend and deglaze, then pour liquid over meatballs.

Cover casserole dish and bake in 350 degree oven for 1 hour. If it appears to need more liquid towards the end of the hour, add more water.

Thicken liquid with flour/warm water mixture to make gravy.

Serve with garlic smashed potatoes, salad and side veggie of your choice.

June