This isn't really a "Swedish" meatball recipe, just one sorta in the Swedish style. My father used to make something like this for us kids, then I started making it and added my own touches. It's one of those dishes that was always made without any recipe, until the last time I made them when I wrote down the ingredients and actually measured them! It turned out real good that time, but it wasn't quite the way I'd made it the time before, or probably quite the way I'll make it next time! So, here for posterity is... Kohnen's Super Meatballs Meatballs: 1 lb. Lean Ground Beef 1 Egg 1 Onion (about 150 gram), chopped finely 3 Tbsp Condensed Cream of Mushroom Soup 1/2 Tsp Freshly Ground Black Pepper 1/2 Tsp Salt 1 Tbsp Worcestershire Sauce 2 Tsp Dijon Mustard 3/4 Cup Parsley, finely chopped 4 1/2 Tbsp Cracker Crumbs (or whatever it takes) Sauce: 2 15 oz. Cans Condensed Cream of Mushroom Soup, minus 3 Tbsp 2 Tbsp Worcestershire Sauce 1 Soup-can Water In a large bowl combine meatball ingredients, except a little of the cracker crumbs, and mix with your hand until thoroughly blended and the right consistency for forming the balls. Add cracker crumbs if necessary. Form the mixture into walnut-sized meatballs. Preheat a Large frying pan, add a couple of tablespoons oil and brown the meatballs, a few at a time, on all sides. Pour off the remaining oil. Replace the meatballs in the pan and mix together the sauce ingredients. Pour sauce over meatballs, bring to a boil then simmer, covered, for about 25 minutes. Turn the meatballs once about halfway through the simmering. Serve with large baked potatoes and a vegetable, with the sauce poured over the meatballs and also used as gravy for the spuds. Makes about 18-20 meatballs. John Kohnen http://www.boatlinks.com/