Swedish Meatballs

INGREDIENTS:

1½ pounds ground meat (½ pound beef, ½ pound veal, ½ pound pork)
1 thick (1 inch) slice of bread soaked in milk to cover
2 eggs
1 tablespoon of butter
¼ cup finely chopped onion.
3 tablespoons chopped parsley,
1¼ teaspoons salt,
¼ teaspoon paprika,
½ teaspoon grated lemon rind,
1 teaspoon lemon juice,
1 teaspoon Worchestershire sauce.
Beat 2 eggs well and add to meat mixture.

 

INSTRUCTIONS:

Melt 1 tablespoon of butter and saute ¼ cup finely chopped onion.

Add to the meat.

Wring the liquid from the bread.

Add the bread to the meat together with 3 tablespoons chopped parsley, 1¼ teaspoons salt, ¼ teaspoon paprika, ½ teaspoon grated lemon rind, 1 teaspoon lemon juice, 1 teaspoon Worchestershire sauce.

Shape into 1 inch (or less) meat balls.

Brown them in 1 tablespoon butter.

Simmer covered until done, about 15 minutes.

Cover with 2 cups beef bouillion and heat until simmering.

Serve.