Sweedish Meatballs & Gravy

1 egg, beaten
2 1/4 C. milk
3/4 C. soft bread crumbs (I use 2 pieces of bread)
1/2 C. finely chopped onion
1/4 C. parsley
1/4 tsp. black pepper
1/8 tsp. each ground allspice and ground nutmeg
1/2 lb. ground hamburger
1/2 lb. ground sausage
1 T. butter
2 tsp. instant beef bullion granules
1/8 tsp. pepper
2-3 T. sour cream

In mixing bowl combine egg, 1/4 cup of the milk, bread crumbs, onion, parsley, the 1/4 tsp. pepper and allspice & nutmeg.  Add meat and 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 until no pink remains, turning to brown evenly.  Remove meatballs from skillet and place on paper towel.  Reserve drippings (2 T. at least).  Add flour, bullion granules and the 1/8 tsp. black pepper in to reserved drippings.  Add remaining milk.  Cook & stir until thickened and bubbly.  Return meatballs to skillet and heat through.  Serve over cooked egg noodles.  Makes 4-6 servings.

Label:
Thaw, reheat and enjoy!