Swedish Meatballs

4 T butter

4 lb lean ground beef

1 c unseasoned bread crumbs

5 t salt

1/4 t pepper

2 t cinnamon

2 t sugar

1/4 t cloves

4 eggs

1/2 c cream

1 quart half and half

2 small onions, minced

1 c flour

6 beef bouillon cubes

6 c water

1. Sauté minced onion in butter until transparent.

2. Soak bread crumbs in 1/2 c half and half.

3. Combine meat, eggs, onions, seasonings, and bread crumbs in a large bowl; mix well.

4. Form into small balls.

5. Brown meatballs.

6. Add 6 beef bouillon cubes to 6 c water; boil until cubes have melted.

7. In the same frying pan used to sauté the onions and brown the meatballs, gradually add 1 c of flour. Heat and stir the flour until it forms into a golden paste.

8. Very slowly add beef stock to flour mixture in frying pan, whisking to prevent any lumping.

9. Add the remaining half and half.

10. Season to taste with additional cinnamon, cloves, salt, and pepper.

11. Simmer sauce for 5-10 minutes.

12. Pour over meatballs in a large kettle.

13. Let cook over low heat for 1 hour.