Swedish Meatballs

• 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

1. Crush gingersnaps.
2. In a large bowl, combine crumbs, milk and eggs.
3. Add chuck, pork, onions, salt, pepper and allspice; mix well.
4. Refrigerate 1 hour.
5. Shape into meatballs 1 inch in diameter.
6. Moist hands work well.
7. In a large skillet, melt butter and saute meatballs until brown all over; do not crowd.
8. Remove to a 2-quart casserole as they are finished.
9. Pour off drippings; reserve 1/4 cup in pan.
10. Heat drippings.
11. Stir in flour; cook 1 minute and put in beef bouillon.
12. Pour over meatballs.
13. Bake, uncovered, for 1 hour at 325u0b0.
14. Makes 25 appetizer servings.
15. Can be served with rice.
16. Delicious!

gingersnaps, milk, egg, ground chuck, ground pork, onions, salt, pepper, allspice, butter, allpurpose, beef bouillon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=869421 (may not work)