Swedish Meatballs

• 20 gingersnaps
• 1/2 c. milk
• 1 egg, slightly beaten
• 1 lb. ground chuck
• 1/2 lb. lean ground pork
• 1/4 c. finely chopped onion
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. allspice
• 1/4 c. butter or margarine
• 1/4 c. unsifted plain flour
• 2 beef bouillon cubes, crumbled
• parsley sprig

1. With rolling pin, crush gingersnaps between two sheets of wax paper.
2. Measure 1 1/4 cups.
3. In large bowl, combine gingersnap crumbs with milk and egg.
4. Add chuck, pork, onion, salt, pepper and allspice.
5. Using hands, mix well to combine.
6. Refrigerate 1 hour.
7. With moistened hands, shape mixture into meatballs, 1 1/2-inch in diameter.
8. Preheat oven to 325u0b0.
9. In hot butter in large skillet, saute meatballs until brown.
10. Remove to a 2-quart casserole as they brown.
11. Remove skillet from heat; pour off drippings.
12. Measure 1/4 cup, adding more butter if needed.
13. Pour back into skillet.
14. Add flour stirring to make a smooth mixture. Gradually stir in 1 1/2 cups water.
15. Add bouillon cubes.
16. Bring mixture to boiling, stirring constantly.
17. Strain over meatballs. Bake covered 1 hour.
18. Garnish with parsley sprigs.
19. Serve with noodles if desired.
20. Makes 6 servings.

gingersnaps, milk, egg, ground chuck, lean ground pork, onion, salt, black pepper, allspice, butter, flour, beef bouillon cubes, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=314261 (may not work)