Swedish Meatballs - cooking recipe

Ingredients

20 gingersnaps
1/2 c. milk
1 egg, slightly beaten
1 lb. ground chuck
1/2 lb. lean ground pork
1/4 c. finely chopped onion
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. allspice
1/4 c. butter or margarine
1/4 c. unsifted plain flour
2 beef bouillon cubes, crumbled
parsley sprig

Preparation

With rolling pin, crush gingersnaps between two sheets of wax paper.
Measure 1 1/4 cups.
In large bowl, combine gingersnap crumbs with milk and egg.
Add chuck, pork, onion, salt, pepper and allspice.
Using hands, mix well to combine.
Refrigerate 1 hour.
With moistened hands, shape mixture into meatballs, 1 1/2-inch in diameter.
Preheat oven to 325\u00b0.
In hot butter in large skillet, saute meatballs until brown.
Remove to a 2-quart casserole as they brown.
Remove skillet from heat; pour off drippings.
Measure 1/4 cup, adding more butter if needed.
Pour back into skillet.
Add flour stirring to make a smooth mixture. Gradually stir in 1 1/2 cups water.
Add bouillon cubes.
Bring mixture to boiling, stirring constantly.
Strain over meatballs. Bake covered 1 hour.
Garnish with parsley sprigs.
Serve with noodles if desired.
Makes 6 servings.