The exclusive Swedish Meatball

We probably have all gone to a party where they served these wonderful little meatballs and they were so good that you could not stop eating them. This wonderful little nugget may as well have been gold because usually by the time you think its polite to go back for seconds or thirds, they are usually gone.

At this point you are usually seeking out the hostess to get a copy other recipe. The recipes seem to be as various as the households they come from if they give them out at all. They usually leave out the little secrets that make them so good but this time I got it.

• Start with eight pieces of stale bread in a large bowl, add 3 cups of milk and 3 eggs and mash with a fork until thoroughly blended - Set aside.

• Saute 1 medium onion, peeled and grated in 2 Tbsp. butter until clear but not browned - Set aside.

• Add 1 1/2 Lb. ground beef and 1 lb. lean ground pork. This is the very important! - ask your butcher to grind the meat twice (this gives the meat the light texture needed for the authentic taste.)

• Now add all the ingredients together and mix very well adding 2 tsp salt, 1 tsp. pepper, fold into mixture. forming small cocktail sized balls and place the meatballs and place the meatballs in a large skillet with 1/4 lb. of butter.

• Brown on all sides moving carefully remembering that the meatballs are delicate.

• Now add about 1 cup of water and let simmer for 30 minutes. Sour Cream (8 oz.) can be added and milk may be substituted for the water but not necessary.

The delicate meatballs may be simmered in a crock-pot if you wish and served warm from the pot.

Many thanks to Betty Baumgartner for her family recipe!