Swedish Meatballs

1 Cup – Bread Crumbs
¼ Cup – Watkins Onion Flakes
1 Cup – Milk
1 Lb. - Lean ground Beef
1 Lb. – Lean ground Pork
1 Egg
2 Tsp – Watkins parsley
1-3/4 Tsp – Salt
1 Tsp – Ground Beef seasoning
1/2 Tsp – Watkins Ginger
1/2 Tsp – Watkins Allspice
1/2 Tsp – Watkins Nutmeg
1/8 Tsp – Watkins Black pepper

3-1/2 Tsp – Flour
1/3 Cup - Watkins Mushroom Soup Base
1/8 Tsp – Dill Weed
2 Cups – Water
1 Cup – Half & Half

In large bowl combine bread crumbs, onion flakes, and milk. Let stand 10 minutes. Add meat, egg, and spices. Mix by hand or mixer until well blended. Form meatballs about 1-1/2 inches in diameter. In a non-stick skillet, brown meatballs until cooked through. Remove meatballs from skillet and set aside. Combine flour soup base and dill weed in skillet. Add water and half & half. Stir on medium heat until thick and bubbly. Return meatballs to skillet. Simmer meatballs and sauce for 10 minutes. Serve over pasta, rice or potatoes.