Swedish Meatballs(Kottbullar)

• 1 small onion, finely chopped
• 1/3 c. plain bread crumbs
• 2/3 c. water
• 1/4 lb. ground pork
• 1/4 lb. ground veal
• 1/4 lb. ground beef
• 1 Tbsp. butter
• 1/8 tsp. allspice
• 1/8 tsp. ginger
• 1/8 tsp. nutmeg
• 1 1/2 tsp. salt
• 1/4 tsp. white pepper
• 1/2 tsp. sugar

1. Saute onion in butter; soak bread crumbs in water.
2. Very important:
3. the bread crumbs must be plain (not Italian style). Add all remaining ingredients; combine well and shape into small meatballs.
4. Fry in butter, then transfer to pot.
5. After each batch that you fry, pour drippings from skillet onto the meatballs into the pot.
6. To make a gravy, you can add 1/2 can chicken stock, if desired to enhance gravy.
7. You can freeze this in a casserole dish and rebake later at 350u0b0 for 1 hour.
8. Serves 4 as main dish.

onion, bread crumbs, water, ground pork, ground veal, ground beef, butter, allspice, ginger, nutmeg, salt, white pepper, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=322144 (may not work)