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Swedish Meatballs with Sour Cream

Soak bread crumbs in milk until softened. Melt 1 tablespoon butter in a dutch oven and saute onion over low heat until softened.

In a bowl, mix the softened bread crumbs, cooked onion and ground beef. Add eggs, salt, pepper, nutmeg and paprika. Mix thoroughly until well blended.

Shape the mixture into small balls, dusting your hands with flour frequently while shaping the balls.

Melt the remaining 3 tablespoons butter in the dutch oven. Add the meat balls and fry until browned, turning carefully to brown all sides. Remove them from the dutch oven, pour off all but about 3 tablespoons of the drippings, then stir 3 tablespoons of flour into the remaining drippings. Stir untl well blended. Add beef broth, and a dash of pepper. Cook, stirring constantly until thickened. Reduce heat to low and cook 5 minutes. Stir in sour cream, a little at a time, stirring until thoroughly blended after each addition.

Return the meatballs to the sauce; cover the dutch oven and simmer gently 5 minutes. Serve with hot buttered noodles. Makes about 6 dozen meatballs.