Swedish Meatballs - whole wheat bread

Method

• Crumble bread slices as much as possible (use a blender or whatever works for you).
• Take 1 1/2 cups worth of the bread crumbs and mix with the cream in a medium bowl.
• Allow to stand 10-15 minutes.
• Using 1 tbsp margarine, saute onion with chives about 10 minutes, or until onion is wilted.
• To bread crumb mix, add onions and chives, beef, salt, pepper and allspice and mix thoroughly.
• Cover and refrigerate 1 1/2- 3 hours.
• Remove meat mixture from refrigerator and form into small balls.
• (I get roughly 40 from this recipe, of course size is up to you).
• Melt 2 tbsp butter in a frying pan and add meatballs.
• Cook until done in the middle, and nicely browned on the outside (15-20 minutes over medium/high heat).
• Remove from pan and place on paper towel.
• Drain off about half the drippings, removing any large bits.
• Return pan to medium-high heat and add broth.
• Bring to a boil, then reduce heat to low.
• Add sour cream and flour to broth, and mix well.
• Allow this to cook about 10 minutes, just below boiling.
• Add the meatballs to the gravy and allow to cook about 5 more minutes.
• Serve either over egg noodles or mashed potatoes if a main course, otherwise they are great alone.