Swedish Meatballs

1 lb. ground round steak

1/2 cup plain bread crumbs

1 egg, slightly beaten

2/3 tsp. salt

dash pepper and allspice

1 tbsp. margarine

Mix all ingredients except margarine with a fork until well blended. Form into balls, brown in margarine in medium-sized skillet. Remove meatballs from pan. Make a thickened gravy with the drippings. Return meatballs to gravy and simmer, covered, for 1 to 11/2 hours. May be frozen raw or cooked. Serves 4.

Contributed by D. Ruth Gilbert.


* Use milk-free bread crumbs.

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