Swedish Meatballs

I think this is a very good recipe, I use to attend church with this
woman and she raised 8 children on them. She would always show up with
them at potlucks and I don't remember there ever being any left. So
hope you like these.

1-1/2 lbs. Ground Beef
1 lb. Ground Pork
2 Eggs, beaten
1 medium Onion, minced fine
1-1/2 tsp. Salt
1/4 tsp. ground Black Pepper
1 tsp. ground Nutmeg
1 Tbsp. Cornstarch
1 cup Milk
1 cup dry Bread Crumbs
1/2 cup Cooking Oil
1 can Beef Broth
2 Tbsp. Flour
1/4 cup Cold Water

Mix meats together thoroughly. Mix the meats, eggs, onions, salt,
pepper, nutmeg, cornstarch, milk and bread crumbs together. Make up
meat into walnut sized meatballs. Heat oil and fry meatballs a few at a
time browning nicely. Remove from oil with slotted spoon onto tray you
have a double thickness of paper towels on. Continue cooking meatballs
until all are done. Pour half the oil out of pan you just cooked
meatballs in. Add 1 can beef broth and the meatballs back to pan.
Bring to a low boil, cover and turn down to simmer. Gently cook 20 to
25 minutes. Put cold water in small container with tight fitting lid,
add 2 Tbsp. flour, put lid on and shake the heck out of it. Remove lid,
if it still has a lot of lumps, repeat until lumps are gone. Bring
meatballs and broth back to a low boil, add a little of the flour water
thickener, stirring constantly until gravy consistency is what you want.
If to thin let cook stirring until it has reduced and thickened up.
Serve over hot buttered noodles or hot fluffy rice with a dollop of sour
cream on top.

BonApetite' PattyG from Mo.


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