Grammie's Swedish Meatballs
4 Tablespoons Butter - divided
1/3 cup minced onions
1 cup fresh bread crumbs - divided
2 1/2 teaspoons salt
2 teaspoons sugar
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/8 teaspoon pepper
1 lb ground beef
1/4 lb ground pork (your butcher can do this for you)
In large bowl, beat egg, add milk and 1/2 cup bread crumbs.
Let stand 5 minutes.
Meanwhile, melt 2 teaspoons butter in large, heavy skillet.
Saute onions until golden.
Add salt, sugar, spices, meat and onions to bowl.
Blend well with hands and shape into small balls (about the size of a thumbnail).
Roll meatballs in remaining bread crumbs.
In same skillet used for onions, add meatballs. Do not overcrowd. Brown on all sides. Shaking pan in a circular motion does a good job of this.
Pairs Well With
My mother and grandparents emigrated from Sweden in 1929. They stayed in close contact with other Swedes in the area, and took turns every Christmas Eve meeting for traditional Swedish dinner, sharing their favorites, including Norm Ford's Calv Silta, Grampie's Potatis Korv, and Jul Glog. The dreaded Lutefisk was the responsibility of the hostess. My Grandmother always made five pounds of delectable little Swedish Meatballs. The recipe was passed to my mother, then to my sister and me. We enjoyed meatballs every Christmas Eve, except the year my sister's counter-clearing Lab helped himself to the whole bowlful. Grammie's meatballs are a special part of Christmas Eve.
Submitted by: "Ingvor Franklin"