Norwegian Meatballs

Instructions

1. 1

   In large bowl, mix milk and 1/4 cup cornstarch until well blended. Add meat, onion, salt, nutmeg, pepper, and egg. Mix until well blended. Cover and refrigerate at least 20 minutes.

2. 2

   Shape chilled meat mixture into 1-inch balls. In a 12-inch skillet, heat oil and cook meatballs until browned on all sides, about 8-10 minutes. Remove with a slotted spoon.

3. 3

   Pour off all but 1/4 cup drippings. Mix beef broth and remaining 1/4 cup cornstarch; pour into skillet. Cook, stirring constantly, until sauce boils and thickens.

4. 4

   Add the meatballs. Reduce heat to low, cover and simmer 15 minutes. Stir in sour cream and remove from heat.

5. 5

   Spoon hot mashed potatoes in center of platter, place meatballs around potatoes, and serve gravy on the side. Garnish with dill sprigs.