Kettil’s Swedish Meatballs & Cream Sauce

Hi, my name is Kettil and I am Chase's uncle. Chases dad Daniel is my brother. Chase told me that several parents were interested in my Swedish Meatball recipe, so I figured it would be easier to post it here. If you are interested in what Chase's mom and dad does, feel free to visit our website:
http://www.AustinRealtorTX.com/
Here comes the recipe, enjoy!

(Makes approximately 50 meatballs)

Meatballs:

1 lb ground pork
2 lb ground beef
1 yellow onion
1/3 cup milk
2/3 cup plain breadcrumbs
2 tsp paprika spice
1.5 tsp ground pepper
1.5 tsp salt
1 egg

Mix the spices in the milk and try to pour it evenly over the meat. Add the egg and mix it in with your hands.

Chop the onion up as preferred. I usually put it in the blender so that the kids cannot see it in there. It also gives it a good even flavor.

Add the breadcrumbs little by little until the texture is good. Roll meatballs and fry them in the pan. Depending on what type of meat you use, no oil or butter is needed. I tend to try to get at least 85/15 for the beef since more fat will make it unhealthy and not taste as well.

I keep it on a medium heat to prevent them from getting burned. Do not go too low though since you want them to be a bit crispy. If you make the meatballs a bit larger, fresh parsley can be added in the middle as a great alternative; also known as Pärsiljejärpar.

Cream Sauce:

¼ cup heavy whipping cream
1/3 cup milk
2 tsp white flour
Soy sauce and all spice after liking

Heat the milk and the cream. Beat the flour in to reach desirable thickness. Add soy sauce and allspice/season all after liking.

Can be served with Lingonsylt, a Swedish jam sold in most stores.