Swedish Meatballs Show Segment

Cooking the Swedish meatballs!

Swedish Meatballs By Lillian Lagerkvist

Ingredients: 1 lb. ground round 1/4 lb. ground veal 1/4 lb. ground pork 1 small onion chopped fine 1 egg (unbeaten) 1 1/2 slices whole wheat bread (cut crust off) break into pieces 1/2 cup milk 1 teaspoon allspice mix well.

Mix 1/2 cup water with 1 bouillon cube for the liquid for simmering.

Directions:

Knead all of the ingredients together using dough hooks on a mixer, or by hand. Mix meat first and then add all other ingredients. Add bread as the last ingredient. Once the meat mixture holds together, roll meat into small balls (about the size of a walnut) and place in a hot skillet which has melted butter or margarine in it. (Or oil of your choosing) Saute the meatballs over medium high heat. Once the meatballs have browned, reduce heat to simmer and pour a small amount of boullion into the pan, enough to cover the bottom. Place a cover over the skillet and simmer for about 20-25 minutes. Periodically check and stir meatballs adding boullion as needed.