Swedish Meatballs

• 2 Tbsp. chopped onion
• 2 tsp. margarine
• 1 lb. ground chuck
• 1/2 c. quick rolled oats
• 1 egg, slightly beaten
• 1 tsp. salt (optional)
• 1/8 tsp. pepper
• 1/4 tsp. caraway seed
• 3 Tbsp. or more margarine
• 1 (10 3/4 oz.) cream of celery soup
• 1/2 c. water

1. In a small saucepan, brown onion lightly in margarine over low heat.
2. In a large bowl, combine meat, rolled oats, egg, seasonings and cooked onion.
3. With floured hands, shape meat into small balls.
4. Fry slowly in 3 tablespoons of margarine until brown, turning often.
5. Remove when browned.
6. Add the soup and water to drippings in skillet; stir until smooth and bubbly.
7. Return meatballs to soup mixture in skillet.
8. Cover tightly and simmer over low heat for 20 minutes.
9. Serve at once or cool.
10. Chill and reheat the next day.
11. May also be frozen.

onion, margarine, ground chuck, rolled oats, egg, salt, pepper, caraway seed, margarine, cream of celery soup, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=852318 (may not work)