Swedish Meatballs

Jenny told me about this recipe. It's really yummy and the meatballs turn out really tender.

Swedish Meatballs:

Meatballs: 1 beaten egg, 1/4 cup milk, 3/4 cup soft bread crumbs (1 slice of fresh white bread - pulsed in a food processor), 1/2 cup chopped onion, 1/4 cup parsley, 1/4 tsp. black pepper, 1/8 tsp. ground allspice or nutmeg, 1 lb. ground beef, 1 tbs. butter (to cook in)

Gravy: 2 tbs. flour, 2 tsp. instant beef bullion granules, 1/8 tsp. black pepper, 2 cups milk (or 1/2 and 1/2).

Combine all of the ingredients for the meatballs except the butter. Shape into 30 meatballs. Melt the butter in a large skillet and cook meatballs until done, turning to brown evenly. Remove meatballs, leaving drippings in the pan. Stir in flour, bullion granules, and pepper into drippings. Gradually stir in milk. Cook until hot and bubbly. Return meatballs and heat through. Serve on egg noddles.