Swedish Meatballs

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Swedish Meatballs

  Saute 3 tablespoons finely chopped onion in butter.
Mix together with: 1/2 lb. each veal & pork (preferably ground together)
1 c. half & half cream
1 c. bread crumbs
2 eggs
1 tsp. salt
1/2 c. catsup or tomato sauce
1/2 tsp. pepper
1/2 tsp. allspice
A little chopped parsley, fresh or dried

Mix all together thoroughly and refrigerate several hours before using (very important).

Make small round balls no larger then the end of your thumb. Fry in a little butter until brown. Shake skillet constantly to keep meatballs round.

Place the browned meatballs in a covered casserole in a slow oven, 325 to 350 degrees for 30 minutes. They are delicious and have a very special flavor.

Sauce
2 cans cream of mushroom soup
1 cup sour crem
1 teaspoon Worcestershire sauce
milk
In a medium bowl combine sauce ingredients. Place meatballs in a skillet or crock pot along with sauce and simmer 45 minutes. Serve over mashed potatoes, pasta or rice.