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Title: Lea's Sweedish Meatballs
Categories: Appetizer Beef
Yield: 30 Servings
| 1 | lb | Lean ground beef |
| 8 | oz | Ground pork |
| 3/4 | c | Fine dry bread crumbs |
| 1/2 | c | Finely chopped onion |
| 1/2 | c | Milk |
| 1 | Egg | |
| 1 | tb | Snipped parsley |
| 1 | ts | Worcestershire sauce |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/4 | c | Cooking oil |
| 1 | Carton (8 oz.) dairy sour cream | |
| 1/4 | c | All purpose flour |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | c | 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 walnut-size 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 1/2 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.
Posted to MM-Recipes Digest V4 #7 by KDYJ46A JERRY GILBERT Time: 7:03 PM on Sep 21, 1997
Recipe by: America's Best Loved Recipes
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