Swedish Meatballs

When I was a teenager this was an extremely popular dish.  It has kind of fallen out of favor because it is very time consuming but I made it not too long ago and decided to post it because it is worth the time for a special occasion.  Because you are using ground meat, it is quite economical but because you have spent so much time on it, it makes the ground meat become a very special dish. 

Swedish Meatballs
1 egg beaten
1/4 cup milk
1/4 cup instant oatmeal
2 teaspoons minced onions
1 teaspoon Season All Salt (make sure you get the one that doesn't have MSG in it.  If you can't find that just sprinkle about an 1/8th teaspoon each of garlic powder, paprika, Cajun seasoning, and salt in the mix)
1/4 teaspoon pepper
1/8 teaspoon allspice
1 pound lean ground meat (beef or turkey work great)
2 Tablespoons butter
2  Tablespoons flour
2 teaspoons bouillon granules - beef or any flavor works fine
1/8 teaspoon pepper, freshly ground
2 cups milk
Combine egg and 1/4 cup milk in large bowl.  Stir in oatmeal, onions and spices.  Add ground meat and mix well.  Shape into about 30 meatballs.  Arrange on a baking tray.  Bake at 350 degrees for 15-20 minutes - until cooked through. 

5 minutes before the meatballs are finished cooking, melt butter in a sauce pan.  Stir in flour and bouillon granules with pepper.  Add 2 cups milk.  Cook and stir over medium-high heat until the sauce thickens and is bubbly.  Add meatballs and coat well. 

Serve as an appetizer with toothpicks or over noodles or rice for a main course.

Note: I quite often put a 1/2 cup sour cream in the sauce after it has thickened and just before I add the meatballs.  It adds a richness that is wonderful.