Swedish Meatballs

• 1/2 c. chopped onions, chopped fine
• 1 Tbsp. shortening
• 1 lb. very lean ground beef
• 1/2 lb. lean ground pork
• 1 c. cooked, mashed potatoes (loosely packed)
• 1/4 c. fine dry bread crumbs
• 1 tsp. salt
• 1/2 c. milk
• 1/4 c. water
• 1 egg

1. For best meatballs, select meat yourself and have it ground. Saute onions in fat for 5 minutes.
2. Place in large mixing bowl with remaining ingredients and mix until smooth.
3. Shape into balls about the size of a walnut using a tablespoon as a measurement in the wet palm of your hand.
4. Fry meatballs in plenty of hot shortening (about 1/2 cup) with about six in the pan at a time.
5. Keep turning to keep them round.
6. After all meatballs are brown and well done, pour off most of the fat.
7. Add about a cup of water to the frying pan to scrape up all the browned bits.
8. Pour this over the meatballs in the saucepan; cover with a lid and simmer for about 20 minutes.
9. Can be made the day before.

onions, shortening, very lean ground beef, lean ground pork, potatoes, bread crumbs, salt, milk, water, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=782940 (may not work)