Swedish Meatballs In Micro - cooking recipe

Ingredients

2 lb. ground chuck beef
1/2 c. milk
1 pkg. onion soup mix
1/2 tsp. nutmeg
2 Tbsp. unsifted all-purpose flour
1 c. dairy sour cream
2 c. soft bread crumbs
1 egg
1/2 tsp. salt
1 c. milk
2 Tbsp. brown Bouquet sauce

Preparation

Mix together the beef, crumbs, milk, egg, soup mix, salt and nutmeg.
Shape meat mixture into 40 balls.
Place 20 at a time in a 13 x 9 x 2-inch dish.
Cover with wax paper.
Microwave at High (10) for 7 to 9 minutes, rotating dish half turn after 4 minutes. Remove meatballs from dish; keep warm, reserving meat drippings. Repeat for other 20 meatballs.
To 1/4 cup drippings in dish, add flour, stirring until smooth.
Gradually stir in milk and brown Bouquet sauce.
Microwave at High (10) for 4 to 5 minutes, stirring every minute, until thickened.
Add sour cream; stir well.
Return meatballs to dish, mixing to coat evenly.
Microwave at High (10) for 1 to 2 minutes, until hot.
Serve over noodles or rice.