SWEDISH MEATBALLS ASHTON STYLE #146

The difference between Swedish meatballs and Norwegian meatballs is the name.  Of course there was the time just after Dottie and I were married she decided to make Italian speghetti and meatballs for the first time.  The problem was that she put  minced onions into the meatballs which was fine for Swedish style meatballs but a no no for Italian meatballs.  Hope you will try this recipe and enjoy it!
INGREDIENTS:
     2 lbs ground beef
     1 lb ground veal
     1 lb ground pork
     2 cups bread crumbs
     4 eggs beaten
     1 lg onion minced
     1 tab chicken base
     1/2 tsp black pepper
     1/2 tsp fresh ground nutmeg
     1/2 tsp allspice
     1/2 tsp ginger
     2 (half cups of virgin olive oil)
     2 lbs wide noodles (homemade is
     the best)
DIRECTIIONS:
     1. in a large bowl mix all the
         ingredients together until
         well incorporated
     2. make the meatballs the size
         somewhat larger than a golf  ball
     3. put one 1/2 cup virgin olive oil into
         a large fry pan over moderate hot
         heat
      4. put meatballs into tdhe pan and saute
          until well browned and set aside until
          the meatballs are all done
       5. boil noodles until aldente and add 1/2
           stick of butter until well incorporated
           (set aside)
BROWN SAUCE
     INGREDIENTS:
          1 lb beef steak type bones
          1/2 cup virgin olive oil
          2 medium onions, peeled and sliced
          3 tab Millers (or equivelent beef  base)
          1/2 tsp black pepper
          1/2 tsp allspice
          1/2 cup flour
          1 qt of milk
     DIRECTIONS:
          1. pour virgin  olive oil into a lg fry pan
              over moderately hot heat
          2. add tdhe beef bones into the oil and
              saute until well browned, turning
              them ever so often.
          3 remove the bones and add the onions
             and saute until browned
          4. add the beef base and spices and stir
              until well incorporated
           5. add the other 1/2 stick of butter and
               stir until well incorporated
            6. add the 1/2 cup of flour and stir in
                until it is formed into a smooth
                roux
             7.slowly add the milk into the roux
                until smooth and thick
             8. pour the noodles into a soup pot
                 and add the roux sauce
             9. place the noodles on a large platter
            10. add the meatballs around the noodles
                  and serve
             11. will serve 8 to 10 people generously