Swedish Meatballs with Currant Jelly

• 1/2 lb (.2 kg). hamburger
• 1/2 lb (.2 kg). ground pork
• 1/4 cup (60 ml) of half and half
• 2 tbsp (30 ml). finely chopped onion
• 1 tsp (5 ml). salt
• 1/2 tsp (2 ml). Worcestershire sauce
• 1/2 tsp (2 ml). ground all-spice
• 1 egg
• One jar of currant jelly
• 1/2 jar of Grey Poupon mustard.

1. Mix all meatball ingredients.
2. Shape into twenty 1 1/2 inch balls
3. Cook over medium heat, turning occasionally, until brown, about 20 minutes.
4. Or cook in ungreased oblong pan, 13x9x2, in 400 degree (200 C.) oven about 20 to 25 minutes.
5. Mix jelly and mustard together.
6. Heat sauce and add cooked meatballs.

hamburger, ground pork, onion, salt, worcestershire sauce, egg, currant jelly

Taken from online-cookbook.com/goto/cook/rpage/000996 (may not work)