Swedish Meat Balls

• 2 Tbsp. minced onion
• 2 tsp. margarine
• 1 lb. ground chuck or round
• 1/2 c. uncooked quick rolled oats
• 1 egg, slightly beaten
• 1 tsp. salt
• 1/8 tsp. pepper
• 1/4 tsp. caraway seed
• 3 Tbsp. margarine or more

1. Brown the onion lightly in the margarine in a small pan over low heat.
2. Combine the meat, oats, egg, seasonings and cooked onion until thoroughly mixed.
3. With floured hands, shape the meat into 45 small balls (1-inch in diameter).
4. Fry them slowly in margarine in a heavy skillet until brown, turning on all sides. As browned, remove.
5. When all are browned, add the soup and water to the skillet drippings and stir until smooth and bubbly.
6. Return meat balls; cover tightly.
7. Simmer over low heat for 20 minutes or until done.
8. Serve at once or cool, chill and reheat next day or later.

onion, margarine, ground chuck, rolled oats, egg, salt, pepper, caraway seed, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=330027 (may not work)