Swedish Meatballs

• 1 lb. ground chuck
• 1/4 lb. ground pork
• 1 c. cream or half and half coffee cream
• 1/2 c. chopped onion
• 1 egg
• 1/4 c. finely chopped parsley
• dash of pepper
• 1/2 lb. ground veal
• 1 1/2 c. bread crumbs
• 1 Tbsp. butter
• 1 1/4 tsp. salt
• dash of nutmeg
• 2 Tbsp. butter for browning

1. Mix meats, onion, parsley, salt, pepper and nutmeg.
2. Soak bread crumbs in cream for 5 minutes, then mix all together. Shape into small balls.
3. Make your gravy; melt 2 tablespoons butter in skillet with drippings from meatballs and 2 tablespoons flour.
4. Add 1 beef bouillon cube.
5. Dissolve in 1 1/4 cup boiling water and 1 teaspoon gravy mate.
6. Cook and stir until thickened. Put meatballs into gravy and cook slowly 30 minutes.
7. Baste often. Makes 40.

ground chuck, ground pork, cream, onion, egg, parsley, pepper, ground veal, bread crumbs, butter, salt, nutmeg, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=272914 (may not work)