Recipe - Marys Swedish Meatballs

MEATBALLS
2 tablespoon Butter; melted
1 Maui onion; chopped fine
1 One half pound Beef; coarsely ground
1 One half pound Pork; coarsely ground
1 cup Dry bread crumbs; unseasoned
1 cup Whipping cream; NOT whipped
1 teaspoon Allspice
One half teaspoon Nutmeg
1 teaspoon Salt; to taste (up to 2)
Freshly ground black pepper;
to taste
One fourth cup Fresh parsley; chopped
2 lg Eggs; beaten
1 Stick butter; to brown
meatballs

SAUCE
6 tablespoon Pan drippings
4 tablespoon Flour; (up to 5)
2 cup Sour cream
1 cup Whipping cream; or half 'n
half
1 tablespoon Fresh parsley; chopped
One fourth teaspoon Allspice
One fourth teaspoon Nutmeg
Salt; to taste
Freshly ground black pepper;
to taste

MEATBALLS: Saute onion in butter for several minutes over low heat. Do NOT
brown. Add sauteed onions to meat, bread crumbs, whipping cream, seasonings
and eggs, which have been mixed together in a large bowl. Shape into 1"
balls. Makes well over 100 meatballs. Brown meatballs lightly in butter
(about 1 dozen at a time) turning often. Do NOT crowd. Keep browned
meatballs warm in top of double boiler or in covered casserole in warm oven
(not over 200 degrees).

SAUCE: Combine pan drippings and flour in saucepan and cook until lightly
browned, stirring constantly. Add sour cream, whipping cream and
seasonings, blending well. (I use a whisk.) Bring JUST to the simmer point
and pour over hot meatballs, which have been placed in a chafing dish.
Serve with cocktail toothpicks. Me ke aloha, Mary

NOTES : E hele mai oukou e ai! (Come and eat!)

Recipe by: Mary Spero

Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on
7 Ma, y 1998