Swedish Meatballs - 1960's

By CheeseDiva

Ingredients

• Meatballs:
• 5 tablespoons butter or margarine
• 3 tablespoons finely chopped onion
• 3/4 cup light cream
• 3/4 cup packaged dry bread crumbs
• 1 1/2 lb ground chuck
• 1/2 lb ground pork
• 2 eggs, slightly beaen
• 2 tablespoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon allspice
• Dash cloves
• Sauce:
2 tablespoons flour
1/2 cup light cream
1 teaspoon salt
Dash pepper
1/2 teaspoon bottled gravy seasoning
• Parsley sprigs

Details

Adapted from allrecipes.com

Preparation

Step 1

In 1 tablespoon hot butter in skillet, sautee onion 3 minutes, or until golden.
2. In large bowl, combine cream, 3/4 cup water, and the bread crumbs. Add onion, ground meats, eggs, salt, pepper, allspice, and cloves; toss lightly, to mix well.
3. With teaspoon, shape into 75 meatballs, about 3/4 inch in diameter.
4. In 2 tablespoons hot butter in same skillet, saute meatballs, a few at a time, until browned on all sides. Add more butter as needed. Remove meatballs, and set aside.
5. Make Sauce: Remove all but 2 tablespoons drippings from skillet. Stir in flour until smooth.
6. Gradually stir in cream and 1 1/2cups water; bring to boiling, stirring. Add salt, pepper, and gravy seasoning.
7. Add meatballs; heat gently 5 minutes, or until heated through.