Swedish Meatballs - cooking recipe

Ingredients

1/2 c. chopped onions, chopped fine
1 Tbsp. shortening
1 lb. very lean ground beef
1/2 lb. lean ground pork
1 c. cooked, mashed potatoes (loosely packed)
1/4 c. fine dry bread crumbs
1 tsp. salt
1/2 c. milk
1/4 c. water
1 egg

Preparation

For best meatballs, select meat yourself and have it ground. Saute onions in fat for 5 minutes.
Place in large mixing bowl with remaining ingredients and mix until smooth.
Shape into balls about the size of a walnut using a tablespoon as a measurement in the wet palm of your hand.
Fry meatballs in plenty of hot shortening (about 1/2 cup) with about six in the pan at a time.
Keep turning to keep them round.
After all meatballs are brown and well done, pour off most of the fat.
Add about a cup of water to the frying pan to scrape up all the browned bits.
Pour this over the meatballs in the saucepan; cover with a lid and simmer for about 20 minutes.
Can be made the day before.