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Swedish Meatballs (American Version) (1963)

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Swedish meatballs (1963)                            Makes 6 to 8 servings

(American version)

Meatballs:

5 tablespoons butter or margarine

3 tablespoons finely chopped onion

3/4 cup light cream

3/4 cup packaged dry bread crumbs

1 1/2 lb. ground chuck

1/2 lb. ground pork

2 eggs, slightly beaten

2 tablespoons salt

1/4 teaspoon pepper

1/4 teaspoon allspice

Dash cloves

Sauce:

2 tablespoons flour

1/2 cup light cream

1 teaspoon salt

Dash pepper

1/2 teaspoon bottled gravy seasoning

Parsley sprigs

Directions

1. Make Meatballs: In 1 tablespoon hot butter in skillet, sauté onion 3 minutes, or until golden.

2. In large bowl, combine cream, 3/4 cup water, and the bread crumbs. Add onion, ground meats, eggs, salt, pepper, allspice, and cloves; toss lightly, to mix well.

3. With teaspoon, shape into 75 meatballs, about 3/4 inch in diameter.

4. In 2 tablespoons hot butter in same skillet, sauté meatballs, a few at a time, until browned on all sides. Add more butter as needed. Remove meatballs, and set aside.

5. Make Sauce: Remove all but 2 tablespoons drippings from skillet. Stir in flour until smooth.

6. Gradually stir in cream and 1 1/2cups water; bring to boiling, stirring. Add salt, pepper, and gravy seasoning.

7. Add meatballs; heat gently 5 minutes, or until heated through. Serve garnished with parsley.

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