Swedish Meatballs

As long as I was looking at Aunt Eva's recipe for supper tonight? Might as well put it up here. The key to these meatballs is mixing the 3 meat combination until it's a paste. Yes, a paste. That is one of the hallmarks of this perennial favorite, far as I can tell. Unless you have a heavy duty stand mixer or a bog food processor, I guarantee you're likely to have a very sore arm after you're done with the mixing.

Yield varies according to how big you make your balls. Should feed 4 people with ease.

1 lb beef round (or ground beef)
1/2 lb veal steak (ha ha. veal? use ground turkey)
1/4 lb fresh fat pork (or plain old ground pork)
2 cups milk
1/2 cup bread crumbs (dry is preferable)
2 eggs
1 medium onion, minced
3 T butter
1/8 tsp allspice
1 cup boiling beef (or chicken stock)
1 cup sour cream, room temperature (if desired)

Beat eggs, add the milk and bread crumbs. Set aside to soak.
Grind meat finely.
Brown the onion in 1 T butter. Cool.
Mix all ingredients, onions last, together and stir like a crazy person until it's all smooth and pasty.
Form into balls and brown lightly in remaining butter.
Pour boiling stock over balls in pan and simmer around 30 minutes.
Remove meatballs to a platter.
Reduce heat in meatball pan, stir in sour cream. Heat through, pour over meatballs.
I actually prefer not to use sour cream, just thicken the remaining stock, pour into a bowl and return meatballs to the bowl.
Serve over noodles or rice.