Swedish Meatballs

For best meatballs, select meat yourself and have it ground. Saute onions in fat for 5 minutes.

Place in large mixing bowl with remaining ingredients and mix until smooth.

Shape into balls about the size of a walnut using a tablespoon as a measurement in the wet palm of your hand.

Fry meatballs in plenty of hot shortening (about 1/2 cup) with about six in the pan at a time.

Keep turning to keep them round.

After all meatballs are brown and well done, pour off most of the fat.

Add about a cup of water to the frying pan to scrape up all the browned bits.

Pour this over the meatballs in the saucepan; cover with a lid and simmer for about 20 minutes.

Can be made the day before.