Swedish Meat Balls

• 1/2 c. fresh breadcrumbs
• 1/2 c. milk
• 1/2 lb. ground beef
• 1/4 lb. each ground veal and pork
• 1 egg, slightly beaten
• 1 1/2 tsp. salt
• 1/4 tsp. white pepper
• 1/4 tsp. allspice
• 2 Tbsp. butter
• 2 Tbsp. flour
• 1 beef bouillon cube
• 1/2 c. light cream
• 1/2 c. milk
• 2 tsp. dried dill weed

1. In small bowl, soak bread crumbs in milk, about 5 minutes.
2. In large bowl, combine meats, egg, salt, pepper, allspice and breadcrumb mixture; toss gently with fork just to combine.
3. Using hands shape into 30 meat balls.
4. In hot butter in large skillet, saute meat balls, half at a time, until they are browned and cooked all the way through, about 10 minutes.
5. Remove meat balls as they are cooked and place in large bowl.
6. Remove skillet from heat; add flour to drippings in skillet, stirring until smooth.
7. Add bouillon cube, then stir in 3/4 cup boiling water.
8. Bring to boiling over medium heat, stirring until bouillon is dissolved and mixture is smooth.
9. Add cream and milk; simmer gently, stirring 3 minutes. Add meat balls to sauce; toss gently to coat well.
10. Cool quickly, then cover and refrigerate overnight.
11. To serve, reheat gently. Sprinkle with dill.

fresh breadcrumbs, milk, ground beef, pork, egg, salt, white pepper, allspice, butter, flour, light cream, milk, dill weed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=693519 (may not work)