M.I. Scarrott, Christian Author
Swedish Meatballs

  • 2 eggs, beaten
  • 1 cup milk
  • 8 slices day-old white bread, without crusts
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 teaspoon nutmeg
  • ½ cup minced onion
  • 1 pound lean ground beef
  • ½ pound ground pork
  • 2 peeled large onions, sliced
  • 1/3 cup butter or margarine, plus more for browning meat
  • 2 to 3 tablespoons flour
  • 2 cups milk
  • Salt and pepper to taste

Beat eggs in large mixing bowl. Add milk and crumbled bread. Let stand 5 minutes; beat with fork until bread is in fine pieces. Add salt, pepper, nutmeg, minced onion, beef and pork. Blend well with fork. Now sauté sliced onions in 1/3 cup butter or margarine in skillet until golden brown and tender; stir occasionally. Remove onions to baking pan lined with paper toweling.

Drop some of the meat in rounded balls from tablespoon into fat in skillet. Brown well; remove; repeat until all meat is browned, adding fat as needed. Stir flour into fat left in skillet. Add milk slowly; stir until thickened. Arrange meatballs in gravy; place onions on top. Cover; simmer 30 minutes. Season with salt and pepper according to taste. Serve over rice or buttered noodles.

Variation: Add drained can of peas to sauce just prior to serving. Allow to warm and serve over rice or buttered noodles.