Swedish Meatballs

• 12 cup fine dry breadcrumb (not commercial)
• 12 cup warm cream (1/2 and 1/2)
• 12 lb ground beef
• 14 lb ground veal
• 14 lb ground pork
• 12 cup milk
• 2 egg yolks, lightly beaten
• 2 tablespoons minced onions (dry is fine)
• 3 teaspoons salt
• 13 teaspoon pepper
• 18 teaspoon allspice
• 4 tablespoons oil

1. Soak crumbs in cream.
2. Grind meat all together 3 times using fine blade of food grinder.
3. Combine crumbs and meat.
4. Mix thoroughly.
5. Add rest of ingredients.
6. Form into medium or very tiny balls and brown on all sides in hot oil.
7. I make gravy from the drippings.
8. Thicken gravy with flour.
9. Also, the mixture will be somewhat soupy so I use 2 teaspoons and form the ball by transferring meat back and forth between the 2 spoons.
10. Can be made ahead of time, put in a crockpot, and reheated when ready to serve.

warm cream, ground beef, ground veal, ground pork, milk, egg yolks, onions, salt, pepper, allspice, oil

Taken from www.food.com/recipe/swedish-meatballs-344350 (may not work)