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Swedish Meatballs

(by May Kesler)

(adapted from The New York Times Cook Book)

2 T. butter, plus additional for frying

3 T. minced onion

1 c. fresh bread crumbs

1 c. milk

3/4 lb. ground beef

1/4 lb. ground veal

1/4 lb. ground pork

1 egg, beaten

salt and freshly ground black pepper, to taste

1/4 c. flour, divided

3/4 c. cream

In a large skillet, melt butter and sauté onion until golden brown.

In a large bowl, soak bread crumbs in milk.

Add ground beef, veal, and pork.

Mix in browned onion, egg, salt and pepper.

Shape into 1 1/2-in. balls.

Roll balls in flour, reserving 1 T.

Over medium heat, melt enough additional butter in the skillet to cover the bottom, and brown the meatballs, shaking the pan occasionally so they keep their shape.

Remove to a serving dish and keep warm.

Combine the reserved 1 T. flour with the cream, and whisk into the pan juices.

Simmer 3 - 4 minutes, stirring occasionally.

Serve sauce over meatballs.

Serves 6.

(Read Gefilte Fish and Ham, the story that accompanies this recipe.)

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