SWEDISH MEATBALLS

1 lb (500 g) lean ground beef

1/2 lb (250 g) lean ground pork

1 small onion, finely chopped (1/2 cup/125 mL)

3/4 cup (175 mL) plain panko bread crumbs

2 tbsp (30 mL) finely chopped fresh parsley

1/2 tsp (2 mL) salt

1/8 tsp (.5 mL) freshly ground pepper

1 tsp (5 mL) Worcestershire sauce

1 egg, beaten

1/2 cup (125 mL) milk

Sour cream for garnish Gravy (*see recipe)

In a large bowl, mix together the beef, pork, onion, crumbs, parsley, salt, pepper, Worcestershire, egg and milk. Shape into meatballs 11/2 inches (4 cm) in diameter. Heat a large, heavy, greased frying pan over mediumhigh heat and cook meatballs on all sides just until browned, eight to 10 minutes. Remove from pan and keep warm.

*Gravy: In the same pan over medium heat, melt 1/4 cup (60 mL), butter and use a wire whisk to stir in 1/4 cup (60 mL), all-purpose flour, 1 tsp (5 mL), papritka, 1/4 tsp (1 mL), salt and 1/8 tsp (.5 mL), freshly ground pepper and cook until bubbling. Slowly stir in 2 cups (500 mL), water, cooking until mixture boils and thickens.

To serve, add meatballs to gravy and cook over medium-low heat for eight to 10 minutes or until meatballs are thoroughly cooked. Stir in 3/4 cup (175 mL), sour cream, heating just until hot, and serve. Serves 6.