Meatballs for Swedish meatballs or spaghetti

1 lb ground beef
1/2 lb ground pork
3/4 c. dry bread crumbs
1/4 c milk
1 egg
1 small onion, finely chopped
1 1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp. pepper

Mix beef, pork, bread crumbs, milk, egg, onion, 1 1/2 tsp salt, nutmeg & pepper. Shape mixture into 1 inch balls. (I use my cookie scoop and then shake several meatballs around in my wire col lander at a time to make them round.) I usually double the recipe and freeze them at this point.

Bake uncovered in a 350 degree oven for about 20 minutes (or approximately 30-35 minutes if frozen). Makes approximately 48 meatballs.

Serve with white gravy (recipe below) & mashed potatoes for Swedish meatballs or marinara sauce and spaghetti.


Sauce for Swedish meatballs:
3 Tbsp butter or margarine
3 Tbsp flour
3/4 c. water
1 c. half & half (or evaporated milk)
1 tsp instant beef bullion
1/2 tsp salt
snipped parsley

Melt butter in saucepan. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in water, half & half, bouillon, and 1/2 tsp salt. Heat to boiling stirring constantly. Boil & stir 1 minute. Pour gravy over meatballs; sprinkle with parsley.