Swedish Meatballs

Adjusted from c.1998, M.S. Milliken & S. Feniger

Meatballs:
2 slices white bread, crusts removed
1/2 cup milk
1 pound ground beef
1 pound ground pork (Note, I prefer to use just pork.)
1 small onion,
2 to 3 eggs
1/4 to 1/2 teaspoon ground allspice
1/2 teaspoon Nutmeg
1/8 teaspoon ground ginger
Salt and freshly ground black pepper
Butter and vegetable oil for frying meatballs

Gravy:
3 cups beef stock
2 to 3 tablespoons flour
1/2 cup heavy cream
Salt and freshly ground black pepper
Fresh parsley or Dill, for garnish

Pulse onion, bread and milk in processor.  (I use a mini processor). 

Mix beef and pork together. Add spices, salt, pepper and mix well.  Add
onion/bread/milk mixture and using hands mix to combined. Add eggs. 
Test seasoning by sauteing a small piece.  Taste and adjust seasoning.  

Shape meatballs.  Heat skillet, add butter and oil and brown meatballs.
  Remove from pan. Make sauce by adding flour to the drippings. Cook
for a couple of minutes.  Add enough beef broth to make sauce.  Add 1/2
cup cream.  Bring to a simmer and add the meatballs to the sauce and
simmer for at least an hour.

Serve over noodles. Sprinkle with minced parsley or dill.

Edited Feb. 2nd, 2010