Swedish Meatballs

1 Pound Ground Beef	1/4 Teaspoon Cloves
1 Egg	1/4 Teaspoon Cinnamon
1 Cup Soft Bread Crumbs (2 Slices Of Bread)	1/4 Teaspoon Nutmeg
1 Teaspoon Brown Sugar	1/2 Cup Milk
1/2 Teaspoon Salt	Cooking Oil
1/4 Teaspoon Pepper	Minced Parsley, For Garnish
1/4 Teaspoon Ginger

Blend ground beef, egg, and bread crumbs thoroughly with brown sugar, salt, pepper, ginger, cloves, cinnamon, nutmeg and milk. Form into 12 meatballs. Fry in hot oil, about 1-inch deep, until fully cooked, turning only once. Drain on paper towels. Prepare Sour Cream Sauce (below). Fold meatballs into sauce. Spoon into a chafing dish, stainless steel or enamel pan. Heat gently to serving temperature. Serve with boiled potatoes or hot noodles. Garnish with minced parsley. Makes 4 servings.

Sour Cream Sauce:

2 Tablespoons Butter
2 Tablespoons Flour
1 Cup Beef Broth
1/2 Teaspoon Salt
Dash Cayenne Pepper
1/2 Teaspoon Worcestershire Sauce
1 Cup Sour Cream, Room Temperature

Pour all excess oil from fry pan. Add butter to brownings. Stir in flour and cook until bubbly. Add broth, salt, cayenne pepper, and Worcestershire sauce; cook, stirring until thickened and bubbly. Empty sour cream into a large bowl. Gradually add sauce, stirring constantly.

Variation: Swedish Appetizers Meatballs: Form 50 one-inch diameter meatballs and fry. Serve in sauce from a chafing dish.

2002 Recipe - April Ferre - From Knudsen's Cooking for Compliments, 1977.

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"A recipe everyone should have in their cookbooks." - April Ferre

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