Thelma Ellison'S Norwegian Meatballs

1. 1

   In a large bowl, beat beef, egg, crumbs, milk, celery salt, pepper, nutmeg and onion with electric mixer at high speed until mixture is very smooth and light.

2. 2

   Dip hands in cold water and shape meat mixture into 1-inch balls.

3. 3

   Melt butter in large heavy skillet over medium heat.

4. 4

   Add meatballs without crowding and cook until browned, shaking pan occasionally to brown evenly.

5. 5

   Remove from skillet with slotted spoon.

6. 6

   Stir flour into pan drippings until smooth.

7. 7

   Cook 3 minutes until browned, stirring constantly. Stir in broth and cook, stirring, until slightly thickened. Return meatballs to skillet.

8. 8

   Reduce heat; cover and simmer about 15 minutes or until meatballs are cooked through.

* Per serving · 4 servings · Values may vary.

No additional tips available.