Swedish Meatballs; Holiday Recipes and Perfect Party Fare

During the holidays it's easy to drive yourself nuts figuring out what to bring for parties, get-togethers and family gatherings, but with this series of articles based on the best holiday recipes and perfect party fare, you won't have to go far to find just the right thing.
Also See Easy Mushroom Puffs here.
Angie, (My better half's Mom) is a real Italian, her maiden name; Angelina Guastadisegni, (try to say that three times) has been a Martin for over 50 years, that in itself deserves an award!...(poor thing, could you imagine being in kindergarten trying to spell that name???!!). Her recipe is the most outstanding modus operandi for Swedish Meatballs I've ever come across, so good in fact, I just had to share it with you. At every event and social gathering that we go to, Jim and I are asked to make these delectable and satisfying morsels, we never bring any home.

Angies' Swedish Meatballs:
Ingredients:
2 TBSP butter
1/3 cup minced onion
1 egg
½ cup milk (or buttermilk)
1 & ¼ tsp. Salt
2 tsp. Sugar
½ tsp. Allspice
¼ tsp. Nutmeg
1 lb. ground chuck
¼ lb. ground pork shoulder
2 TBLS butter
3 TBLS flour
1 tsp. Sugar
1& ¼ tsp. Salt
1/8 tsp. Pepper
1 cup water
¾ cup light cream

Directions:
In 2 tbsp. of hot butter in large skillet, sauté onion until golden. Meanwhile, in large mixing bowl, beat egg; add milk, crumbs. Let stand 5 min. Then add 1 ¼ teasp. Salt, 2 tsp. sugar, allspice, nutmeg, meats, then sautéed onion. Blend well with fork. In same skillet, heat 2 tbsp. butter. Shape meat mixture into small balls about ½" diameter. Add meatballs to hot buttered skillet and brown well on all sides. Best done in small batches at a time to ensure all sides are browned. Remove to warm casserole or crock pot, repeat until all meatballs are browned.
Into fat left in skillet, stir flour, sugar, salt, pepper and slowly add water, and cream; stir until thickened. If desired, add gravy to crock pot and slowly warm until heated well. Or serve in covered casserole, pass gravy. Makes approx. 6 servings.

To Do Ahead: Make a day ahead; refrigerate. Reheat before serving over buttered and herbed egg noodles. (parsley and butter).

Cook's Note: I always double this recipe and always add extra cream and flour to make lots of extra gravy. There can never be too much gravy!!!