Swedish Meatballs

• 1 pound ground round
• ¼ lb. ground pork
• 1 egg
• 1 cup bread cubes
• ½ cup milk
• 2 tbsp. melted butter or oleo
• 1 tsp. salt
• ¼ tsp. pepper
• ½ tsp. nutmeg

Heat the milk and butter together. Add bread cubes and set aside. Mix ground round and ground pork together. Add eggs and mix again. Add salt, pepper, nutmeg and bread mixture. Mix thoroughly.

Have a paper bag ready with about ½ cup of flour added. Shape the meatballs into 1 inch in diameter. Put a few at a time into the paper bag and flour well.

Heat the fry pan to 300 degrees. Add shortening or salad oil. Fry the meatballs, gently turning. Do not handle the meatballs as they will toughen and also have the tendency to crumble. Shake the frying pan gently to get the meatballs browned on all sides. It takes about 15 minutes to fry the meatballs. Drain on brown paper and put into a pan and keep warm in the oven until ready to use.

If you like gravy: Take out most of the fat used in the fry pan. Heat fry pan for a few moments until hot. Turn low. Shake two cups of milk with 2 to 3 tablespoons of flour. Stir until smooth and thickened. Use over meatballs.