Tonights dinner was Swedish Meatballs.





SWEDISH MEATBALLS

1 pound ground chuck

2 links uncooked bratwurst, skinned broken up.

1 egg, slightly beaten

1 teaspoon salt

1 1/2 cups bread crumbs, coarse

1 cup milk

1/2 teaspoon pepper

2 teaspoons seasoned salt

1/4 teaspoon nutmeg

1 small onion, chopped

1 tablespoon flour

1 can beef bouillon.10 oz can

1 beef bouillon cube

1 cup sour cream

 Combine chuck and pork in a large bowl.  Add enough bread crumbs to absorb the milk. Add to meat mixture with pepper seasoned salt, nutmeg and onion. shape into one inch balls and cook in hot oil until done. Remove and drain.  aoace 1-2 T. leftover cooking fat in skillet, stir in flour and cook, stirring constantly until flour is cooked.. Add Bouillon and continue cooking, stirring constantly until thickened into a thin gravy. Remove from heat, stir in sour cream. Reheat, do not boil.  Serve over meatballs.  Serve with noodles