Swedish Meatballs by Mayme Erickson
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2 or 3 medium onions, sliced
1 lb. ground beef
1 tsp. salt
2 slices of bread - torn
2 eggs
1 Tbsp. minced onion
3/4 to 1 c. water
2 to 3 Tbsp. flour
3/4 to 1 c. milk
Mix the beef, salt, bread, eggs and minced onion - chill until a bit
firm. Make meatballs about golf ball size. Brown sliced onions in small
amount of oil. Remove browned onions, set aside and brown the meatballs
in the pan. When browned, cover with water and let simmer until the
water is gone - about 20 to 30 minutes.
Sprinkle with flour, cover with milk, heat to a gentle simmer and stir
gently until flour thickens the milk into a gravy. Add the onions back
in long enough to heat through. Season with salt and pepper to taste.
Recipe doubles easily. Serve over mashed potatoes.
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