Swedish Meatballs
Libby
Judy Bessire George
ingredients
- 1 1/2 lbs. ground beef chuck
- 1 1/2 tsp. seasoned salt
- 1/8 tsp. ground nutmeg
- 1 egg, slightly beaten
- 3 Tbsp. butter or margarine
- 1 cup sour cream
directions
- 1
In a medium-sized bowl, place ground chuck, seasoned salt, nutmeg and egg. Gently toss with fork to combine. Shape into balls about 1 inch in diameter.
- 2
Melt butter in a large skillet over moderately high heat (about 350 degrees). Add meat balls and brown, turning to brown all sides evenly. Reduce heat to moderate (about 250 degrees) and continue cooking until meat is cooked through. Remove skillet from heat, and remove meat balls with slotted spoon.
- 3
Gradually stir sour cream into drippings into skillet, stirring to loosen browned particles from the bottom. Add meat balls, and stir to coat them with the sour cream mixture.
- 4
Place over low heat (about 200 degrees), and heat gently for a few minutes. Serve immediately.
- 5
If meat balls are to be re-heated later, add a little water to mixture in skillet.
- 6
Serves 6.
Source: Libby
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