Swedish Meatballs

• 1 1/2 sleeves saltines, soaked in 1 c. cold water
• 5 Tbsp. onions, sauteed in 2 Tbsp. butter
• 6 Tbsp. butter or margarine
• 3 lb. ground beef
• 3/4 tsp. nutmeg
• 1 large egg, slightly beaten
• 3/4 c. flour
• stock (1 c. light cream and 1 c. bouillon broth

1. Mix altogether onions, saltines, beef, egg and seasonings; mix well.
2. Form mixture into 1-inch diameter balls.
3. Roll in flour (shake off excess flour by rolling in hands).
4. Saute in remaining butter until lightly browned.
5. Remove to larger pan as meatballs are browned.
6. When all are browned add stock.
7. Cover and simmer gently for 10 minutes.
8. As meatballs simmer the gravy will thicken. Just add a little water to thin to a smooth consistency.
9. Recipe can be cut down to half on all ingredients to make a smaller batch.

sleeves saltines, onions, butter, ground beef, nutmeg, egg, flour, light cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=579532 (may not work)