Title: Swedish meatballs (l.a. times)
 Categories: Appetizers, Swedish
      Yield: 6 Servings
 
MMMMM-------------------LARRY LUTTROPP FVKC70A------------------------

MMMMM----------------L.A. TIMES FOOD SECTION 6/94---------------------
    3/4 lb Boneless beef, ground
    3/4 lb Boneless pork, ground
    1/2 c  Bread crumbs
      1 c  Milk
           Butter
      1 md Onion; minced
      2    Eggs
      1 ts Salt
    1/2 ts Pepper
    1/4 ts Allspice
        ds Sugar

MMMMM------------------------CREAM GRAVY-----------------------------
      3 tb Butter or margarine
      3 tb Flour
  1 1/2 c  Milk
  1 1/2 c  Half and half
           Salt, pepper
        ds Sugar
           Brown cooking sauce or
           Concentrated beef extract
 
  Combine beef and pork in large bowl.  Soak crumbs with milk in
  separate bowl.  Set aside.
  
  Heat 2 tablespoons butter in skillet and add onion. Saute until onion
  is tender, but not browned.  Add onion to meat along with eggs, salt,
  pepper, allspice, sugar and soaked crumbs. Mix thoroughly but
  lightly. Shape into small or medium sized balls.
  
  Heat 2 tablespoons butter in skillet.  Add meatballs and brown on all
  sides, shaking pan occasionally.  Add meatballs to Cream Gravy and
  simmer over low heat 30 minutes. Makes 6 entree or 12 appetizer
  servings.
  
  CREAM GRAVY:  Melt butter in saucepan, then stir in flour until
  smooth. Gradually stir in milk, half and half, salt, pepper and
  sugar. Bring to boil, stirring, until sauce is shiny. Stir in enough
  brown cooking sauce to make gravy light-brown in color, about 2
  teaspoons to 1 tablespoon.
  
  Each entree serving contains about: 440 calories; 783 mg sodium; 189
  mg cholesterol; 30 grams fat; 17 grams carbohydrates; 25 grams
  protein; 0.15 gram fiber. Presented