Mom's Swedish Meatballs

• lb ground beef↗1
• lb ground pork↗1⁄2
• lb ground veal↗1⁄2
• teaspoon instant minced onion1
• egg↗1
• slices white bread, no crusts↗2
• dash salt and pepper (for meatballs)1
• tablespoons oil1 1⁄2
• tablespoons margarine↗1 1⁄2
• tablespoons flour↗3
• quart half-and-half↗1
• teaspoon Gravy Master or 1 teaspoon Kitchen Bouquet1
• salt and pepper (for sauce)
• ounces wide egg noodles↗12

Step-by-step instructions

1. 1

   Mix beef, pork, and veal together in a bowl with the onions, egg, white bread broken up into small pieces, and sprinkling of salt and pepper.

2. 2

   Roll into balls about the size of a golf ball or a little smaller.

3. 3

   Saute meatballs in melted margarine and the oil until browned.

4. 4

   Remove meatballs from the pan and set aside.

5. 5

   Add flour to the grease in the pan(to make a roux) and stir constantly for 30-60 seconds.

6. 6

   Add 1/2 of the carton of half and half, the gravy master, and salt and pepper to taste.

7. 7

   Stir until it starts to thicken, and then add meatballs back to the pan.

8. 8

   Simmer on low for 40 minutes.

9. 9

   As it thickens more, you can add the rest of the half and half as needed. (I usually end up adding the rest little by little because I like it saucey and because some of the sauce cooks away while simmering.).

10. 10

    Re-season with salt and pepper to your taste, before serving on top of cooked egg noodles. Enjoy!