1 c water
1 egg
In a small bowl, add together and mix well. Stir in
1/2 c bread crumbs OR 1 medium potato, cooked, cooled and mashed
Let mixture stand while you are grating
1/2 yellow onion
Stir into bread crumbs with
1 1/2 t salt
1/4 t pepper
Add in 1 lb. lean ground beef* and
1/2 lb. ground pork (plain, not seasoned)
Knead in the meat until all the ingredients are well blended and the mixture is smooth and fluffy. Shape into 1" balls.
If you want the meatballs to stay round, place on a baking sheet in the fridge for an hour before cooking.
Over high heat in a heavy skillet, melt some butter and oil. Add the meat balls 8-10 at a time. Reduce heat to medium and fry the meatballs on all sides. Transfer to a baking dish and keep warm in a 200 degree oven while cooking the rest of the meat balls.
After the meatballs are cooked, use the same skillet and pour off the fat. Add water and a little cream. slowly add 1 T of flour mixed with some water until smooth and whisk it over medium heat for 2-3 minutes until you have a smooth gravy. Add beef bouillon or more cream to taste.
Pour gravy over cooked meatballs in baking dish.
Serve with mashed potatoes, pickled beets and lingonberry jam.
I use a mixture of ground turkey and ground pork. I like the flavor better and they aren't as dense.
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