Swedish Meatballs

1	lb.	Ground Meats — beef and pork are a good combination
1/3	c.	canned milk
1		bread slice — Cubed
1		egg
1/4	c.	onion — finely chopped
1	tsp.	salt or beef bouillon
1	tsp.	dried parsley — 1 Tbsp fresh
1	pinch(es)	pepper, ginger, nutmeg

1.	Combine bread cubes, onion, milk, egg, salt, pepper, ginger, nutmeg. (I blend the onion with the milk until it's totally pureed. You may use dried onion instead of fresh; if you do, add 2 tsp canned milk.)
2.	Let bread soak up milk mixture.
3.	Stir to break up bread.
4.	Add ground meats.
5.	Shape into 1- to 1 ½-inch balls.
6.	Form into circle on glass pie pan, microwave until done, about two minutes. Repeat microwaving until all meatballs are cooked.
7.	Or, bake on ungreased cookie sheet 350 degrees, 20-30 minutes. Or, cook raw meatballs with gravy poured over them, in a 13 x 9 cake pan at 350o for 30 minutes.
8.	May also bake meatballs ahead of time, freeze, then warm up with gravy poured over them, in 350 degree oven about 20 minutes.

^{Alternate gravy: 1 cup brown gravy mixed with 1 can cream of mushroom soup, 1 cup milk.}