Host: Swedish meatballs make every holiday gathering something even more special because your guest will know that every bite was made by hand, with love and with this pan gravy there is nothing that compares. Put day old bread in the food processor and pulse to make bread crumbs. Soak a third a cup of bread crumbs in a third a cup of milk for five to ten minutes, until the liquid is absorbed. Dice half a small onion and add it to one and a third pounds of lean, ground beef. Add an egg, the soaked bread crumbs, half a teaspoon of salt and eighth a teaspoon of pepper and a quarter teaspoon of all spice. Mix until everything is thoroughly blended. Shape the meat mixture into small balls, less than an inch in diameter. If the mixture starts to stick to your hands, wet them with ice water. Heat a skillet and add a tablespoon of butter and a tablespoon of Bertolli extra virgin olive oil, saut the meatballs in two or three batches stirring them frequently to keep the meatballs from sticking. Shaking the pan like this helps to keep the meatballs round, drain them on paper towels. To make the pan gravy drain any excess oil, add a tablespoon of butter and a tablespoon of flour to make a rue and cook stirring until it browns. Quickly add a can of beef stock and bring to a boil, stirring constantly until the gravy thickens. Serve immediately with the meatballs. For real Swedish meatballs use Lingonberry preserves, but it is optional. Now, pour the gravy over the meatballs and enjoy. Swedish meatballs, bet you can't eat just one.

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