Norwegian Meatballs

Ingredients 

• ¹⁄₄ cup milk
• ¹⁄₂ cup cornstarch
• 1 lb ground chuck
• 1 onion, finely chopped
• ³⁄₄ teaspoon salt
• ¹⁄₂ teaspoon nutmeg
• ¹⁄₄ teaspoon pepper
• 1 egg
• 2 tablespoons vegetable oil
• 2 (13 1/2 ounce) cans beef broth
• ²⁄₃ cup sour cream

Directions

• during a massive bowl, combine milk and 1/4 cup cornflour till well emulsified.

• Add meat, onion, salt, nutmeg, pepper and egg.

• combine till well emulsified.

• Cover.

• Refrigerate a minimum of twenty minutes for easier shaping.

• form chilled meat mixture into 1in balls. during a 12in pan, over MEd heat, heat oil till hot.

• Cook meatballs, half at a time, till brunet on all sides, concerning 8-10 minutes.

• take away with a slotted spoon.

• Drain on paper towels.

• Pour off almost 1/4 cup drippings, adding oil if necessary, to form 1/4 cup.

• during a MEd bowl, combine beef stock and remaining 1/4 cup corn starch till well emulsified.

• Pour into pan.

• Over MEd heat, cook whereas stirring perpetually, till sauce boils and thickens.

• Add meatballs and cut back heat to low.

• cowl and simmer quarter-hour.

• Stir in soured cream and take away from heat.