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1 1/2 c. bread crumbs, soaked
in 3/4 c. milk or tomato
juice or 1 1/2 c. dry
stuffing mix, soaked in 3
c. liquid
2 eggs, beaten
1 large onion, chopped and
sauteed in 2 Tbsp. butter
2 lb. ground beef or 1 lb.
beef, 1/2 lb. ground pork
and 1/2 lb. ground veal
2 tsp. salt
1/4 tsp. pepper
butter for sauteing

Optional Additions (use only 1 per batch):
4 Tbsp. grated Parmesan cheese
(with 1 Tbsp. mixed Italian
1 c. applesauce with 1/2 tsp.
nutmeg, mace or allspice
2 Tbsp. steak sauce or
Worcestershire sauce

Mix soaked bread crumbs, eggs and onion in large bowl.
Mixture will be runny. Mix in all the ground meat, salt,
pepper and any optional addition you choose to use. If mixture
is too stiff, add a little more liquid until manageable. Roll
into small meatballs, using about 1 rounded teaspoon of meat
for each Swedish meatball, 1 rounded tablespoon for Italian
meatballs. Saute in large frying pan in butter, turning
frequently to brown evenly and to keep them rounded. (It will
probably take 3 pansful to use up all the meat. It makes a
lot, but you will be amazed how fast they disappear.) Lift out
meatballs carefully when done and do next panful in the same
butter, especially if you going to freeze them.
If you want to freeze them raw, paper plates work well
as a base, but be careful not to freeze them in a lump, they'll
be almost impossible to get apart. Put the raw meatballs in a
bull's eye pattern on the plate, slip into a freezer bag or
cover with transparent wrap and freeze. Makes 48 small meat-
balls. Serves 6 for dinner, 8 for buffet.

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