Swedish Meatballs

My mother served meatballs at my sister's wedding reception. Meatballs might be an old fashioned idea but they reminded her of the "good old days". She started with a recipe from the church cookbook (published in the 70's), and then tried many, many, many recipes. My dad and I were her guinea pigs. Eventually I said, "I'm done, I am not going to eat any more meatballs," but, I have to admit, they are so good that I had to have one each time she tried a new recipe. Because the recipe is for a crowd, expect to make a lot of meatballs unless you cut it down.

Swedish Wedding Meatballs
(for a crowd)
2 eggs
1/2 cup cream
2 slices of good white bread, crust removed and torn into pieces
1 lb Jimmy Dean Natural Sausage
2oz finely chopped onion
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon mace
1/4 teaspoon pepper
1 teaspoon salt
2 teaspoons brown sugar
1 lb 85% ground beef

Sauce:
1 cube butter
1/2 cup flour
1 can Swanson's chicken broth
1 1/2 cups half/half cream
1 teaspoons Lowery's seasoning
1 Tablespoon lemon juice
1-2 teaspoons Kitchen Bouquet

Whisk the egg and cream together in a medium bowl. Add the bread and set aside. In a standing mixer beat the pork, onion, nutmeg, allspice, mace, pepper, salt and brown sugar on high for 2 minutes. Add the egg mixture after making sure it has no bread chunks remaining. Mix for 1 minute. Make sure the mixture is homogenous. Add the beef and stir until just mixed. Dip a tablespoon in a bowl of cold water and scoop out a generous tablespoon of mixture. Place it onto a broiling pan. Convection roast or bake the meatballs for 25 minutes. Add to the sauce.

Sauce: melt the butter, add the flour and cook for 1 minute. Add the rest and cook as you would a gravy. Add more liquid if the gravy is too thick.