Swedish Meatballs (Kottbullar)

• 12 cup fine dry breadcrumb
• 12 cup light cream
• 12 cup water
• 7 ounces ground beef
• 7 ounces ground lean pork
• 1 12 teaspoons salt
• 12 teaspoon ground allspice
• 2 tablespoons grated yellow onions
• 2 crushed garlic cloves
• 1 large egg, beaten
• 3 tablespoons margarine or 3 tablespoons butter

1. Mix the bread crumbs, cream and water; set aside for 5 minutes.
2. Work together the beef, pork, salt, allspice and onion.
3. Gradually add the bread crumbs, then the egg.
4. Blend well and fry a sample to test the seasoning.
5. Shape into balls.
6. Make large meatballs to be served for dinner or small meatballs for the smorgasbord.
7. Heat part of the margarine/butter in a skillet.
8. Add 10 to 15 meatballs.
9. Fry over moderate heat until the meatballs are brown and cooked through.
10. Transfer to a serving dish and keep hot while frying the remaining meatballs.
11. Serve with boiled potatoes, lingonberries preserve and a tossed salad.

breadcrumb, light cream, water, ground beef, ground lean pork, salt, ground allspice, onions, garlic, egg, margarine

Taken from www.food.com/recipe/swedish-meatballs-k-ttbullar-230012 (may not work)