Recipe - Leas Sweedish Meatballs

1 pound Lean ground beef
8 ounce Ground pork
Three fourths cup Fine dry bread crumbs
One half cup Finely chopped onion
One half cup Milk
1 Egg
1 tablespoon Snipped parsley
1 teaspoon Worcestershire sauce
1 teaspoon Salt
1/8 teaspoon Pepper
One fourth cup Cooking oil
1 Carton (8 oz.) dairy sour
cream
One fourth cup All purpose flour
One half teaspoon Salt
1/8 teaspoon Pepper
2 cup Water

1. In a large bowl, stir together the ground beef, ground pork, bread
crumbs, onion, milk, egg, parsley, Worcestershire sauce, the 1 teaspoon
salt and the 1/8 teaspoon pepper; mix well. Shape the mixture into 64
walnutsize balls.

2. In a 12 inch skillet, heat the cooking oil. Add half the meatballs and
cook for 12 to 15 minutes or until no pink remains, turning the meatballs
to brown them evenly. Remove the meatballs from skillet; set aside. Repeat.
Reserve the drippings in the skillet.

3. In a small bowl, stir together the sour cream, flour, the One half teaspoon
salt and the 1/8 teaspoon pepper. Add the water; mix well. Stir the mixture
into the drippings in the skillet; heat until the gravy is thickened and
bubbly.

4. Add the meatballs to the gravy in the skillet and heat through.

Recipe by: America's Best Loved Recipes

Posted to MCRecipe Digest V1 #840 by L979@aol.com on Oct 12, 1997