Meat Balls :-)

Swedish Meatballs

Ingredients:
1 beaten egg
2 1/4 cups milk
3/4 cups soft bread
   crumbs
1/2 cup finely chopped
   onion
1/4 cup snipped
   parsley
1/4 tsp. pepper
1/8 tsp. ground nutmeg
1/2 lb. ground beef
1/2 lb. ground pork
1 tbsp. butter
2 tbsp. all purpose flour
2 tsp. instant beef bouillon
   granules
1/8 tsp. pepper
2 to 3 cups hot cooked
   noodles In a mixing bowl combine egg, 1/4 cup of the milk, bread crumbs, onion, parsley, the 1/4 tsp. pepper, and nutmeg. Add meat; mix well.
Shape into 30 meatballs. In a large skillet cook meatballs in butter, half at a time, over medium heat about 10 minutes or till no pink remains, turning to brown evenly on all sides. Remove meatballs from skillet, reserving 2 tbsp. drippings. Drain the meatballs on paper towels.
Stir flour, bouillon granules, and the 1/8 tsp. pepper into reserved drippings. Add remaining milk. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Return meatballs to skillet. Heat through. Serve with noodles.
Serves 4-6.

Porcupine meatballs

Ingredients:
1 beaten egg
1-10 oz. can condensed
tomato soup
1/4 cup long grain rice
1/4 tsp. onion powder
1/4 tsp. pepper
1 lb. lean ground beef
1 tsp. worcestershire sauce
1/3 tsp. dried, crushed, oregano Combine egg, 1/4 cup of soup, uncooked rice, onion powder, and pepper. Add beef and mix well. Shape into 20 meatballs. Place in a large skillet. Mix the remaining soup with the worcestershire sauce, oregano, and 1/2 cup water; pour over meatballs. Bring to boiling and reduce heat. Cover and simmer, stirring often for about 20 minutes or till no pink remains in meat and rice is tender. Skim fat. Serves 4 or 5.

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