Swedish Meatballs (Kottbullar)

Serve with parsleyed potatoes.

1 pound ground beef
1/2 pound ground pork
3/4 cup dry bread crumbs
1/4 cup milk
1 egg
1 small onion, minced
1 1/2 teaspoons salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
3 tablespoons all-purpose flour
3/4 cup water
1 cup half-and-half
1 teaspoon instant beef bouillon
1/2 teaspoon salt
Minced parsley

Mix beef, pork, bread crumbs, milk, egg, onion, 1 1/2 teaspoons salt, nutmeg and pepper. Shape mixture into 1-inch balls. For each shaping, dip hands into cold water from time to time. Place meatballs on ungreased 15 1/2 x 10 1/2-inch jellyroll pan or in 2 13 x 9-inch pans. Bake uncovered at 350 degrees F until light brown, about 20 minutes.

Remove meatballs to serving dish; keep warm. Place 3 tablespoons pan drippings in saucepan; stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly.

Remove from heat. Stir in water, half-and-half, bouillon and 1/2 teaspoon salt. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour gravy over meatballs; sprinkle with parsley.

Makes 48 meatballs.