Swedish Meatballs - cooking recipe

Ingredients

20 gingersnaps
1/2 c. milk
1 egg, slightly beaten
1 lb. ground chuck
1/2 lb. ground pork, chopped
1/4 c. finely chopped onions
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. allspice
1/4 c. butter
1/4 c. all-purpose flour
1 can beef bouillon

Preparation

Crush gingersnaps.
In a large bowl, combine crumbs, milk and eggs.
Add chuck, pork, onions, salt, pepper and allspice; mix well.
Refrigerate 1 hour.
Shape into meatballs 1 inch in diameter.
Moist hands work well.
In a large skillet, melt butter and saute meatballs until brown all over; do not crowd.
Remove to a 2-quart casserole as they are finished.
Pour off drippings; reserve 1/4 cup in pan.
Heat drippings.
Stir in flour; cook 1 minute and put in beef bouillon.
Pour over meatballs.
Bake, uncovered, for 1 hour at 325\u00b0.
Makes 25 appetizer servings.
Can be served with rice.
Delicious!