1/2 c. bread crumbs
1 egg
3/4 c. milk
1 med. onion
3 tbsp. butter
1/2 lb. ground meat
1/2 lb. ground lean pork
1 egg
2 tsp. salt
1/2 tsp. pepper
1/3 c. water
1/3 c. sherry

Soak bread crumbs in milk; squeeze out excess.

Chop onion fine and cook in 1 tablespoon butter until slightly brown. Add meat, onion, egg and seasoning to bread crumb mixture. Mix well.

If meat balls are too crumbly to keep together, add a little extra milk (tablespoon at a time), mixing until the meatballs are coherent enough to press/roll into meat balls. If meat balls are too moist and soft, add 1/4 cup more bread crumbs.

Form meat balls by scooping up some meat on a teaspoon which has been dipped in hot fat. (Most Swedish cooks always do this so meat slips off spoon easily.)

Brown meat. Shake skillet to brown evenly on all sides.

When all meatballs are browned, add about 1/3 cup water and 1/3 cup sherry to skillet. Cook very gently over low heat for about 15 minutes or until liquid is absorbed.

Makes 6 to 8 servings.