Nana Brown'S Swedish Meatballs

• 1 lb 10 ounces ground beef
• 5 slices bread (I like them a day old)
• 1 teaspoon sugar
• 3/4 tablespoon salt
• 1 pinch pepper (black or white)
• 1/2 teaspoon allspice (do not forget this, it is what gives the meatballs their distinctive taste!)
• 1 egg
• 1 onion, minced fine
• 1 -2 tablespoon flour or 1 -2 tablespoon cornstarch
• Gravy Master (optional)
• beef, bullion powder (optional)
• 1 -2 cup water

1. Wet bread with water until moist, but not soggy. I add it by spoonfuls.
2. Add ground beef and mix.
3. Add sugar, spices, egg, onion and mix well.
4. Form mixture into balls. I make them a bit bigger than a walnut. It's a good 2-bite size. I can usually get about 48 meatballs.
5. In batches, brown meatballs on all sides over medium-low heat.
6. Set aside meatballs, leaving pan on stove (you'll need it for gravy). I usually put them in a crock pot or chafing dish at this point.
7. Make Gravy!
8. Mix flour (or cornstarch) with 1/2 cup water. Mix well, so there are no lumps.
9. Over low heat, add 1 cup water to pan used to brown meatballs. Stir well, scraping up brown bits from pan.
10. Add flour/water mixture.
11. Continue to stir, adding water if needed until thickened. Should be just thick enough to glaze the meatballs.
12. Can also add 1 teaspoon of Gravy Master (or other browning agent) and/or 1 teaspoon beef bullion powder with flour mixture. I usually do.
13. When gravy is done, pour over meatballs and enjoy!

ground beef, bread, sugar, salt, pepper, allspice, egg, onion, flour, gravy master, beef, water

Taken from www.food.com/recipe/nana-browns-swedish-meatballs-358761 (may not work)