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.