Swedish Meatballs II

1-1/2 Cups / 375 mL Soft Bread Crumbs
2 Tbsp. / 30 mL Watkins Onion Flakes
1 Cup / 250 mL Milk
1 pound / 454 g Lean Ground Beef
8 ounces / 227 g Lean Ground Pork
1 Egg
2 Tbsp. / 30 mL Watkins Parsley
1 teas. / 5 mL Watkins Ground Beef Seasoning
1/2 teas. / 2.5 mL Watkins Ginger
1/2 teas. / 2.5 mL Watkins Allspice
1/2 teas. / 2.5 mL Watkins Nutmeg
4 Tbsp. / 60 mL Butter, divided
2 Tbsp. / 30 mL All-Purpose Flour
3 Tbsp. / 45 mL Watkins Mushroom Soup Base
2 Cups / 500 mL Water

In large bowl of electric mixer, soak bread crumbs and onion flakes in milk for 10 minutes. Add beef, pork, egg, and seasonings. Beat at high speed until mixture is fluffy. Using 2 teaspoons, dip spoons in ice water until cold; use to form meatballs. Melt 2 Tbsp. / 30 ml butter in skillet. Brown meatballs on all sides until firm; drain on paper toweling. Melt remaining 2 Tbsp. / 30 ml butter in skillet; stir in flour and soup base. Gradually whisk in water and continue stirring until mixture thickens. Add meatballs and heat through. Serve hot over noodles, potatoes or rice. Makes 8 servings.

Nutritional Information Per Serving:
Calories 400, Protein 21g, Carbohydrates 10g, Sodium 520mg, Fat 30g, Saturated Fat 13g, Cholesterol 120mg, Dietary Fiber 0g

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