Thelma Ellison'S Norwegian Meatballs - cooking recipe

Ingredients

1 lb. lean ground beef
1 egg
6 Tbsp. cracker crumbs
1/4 c. milk
3/4 tsp. celery salt
1/2 tsp. pepper
1/8 tsp. ground nutmeg
1 Tbsp. minced onion
2 Tbsp. butter or margarine
1 Tbsp. all-purpose flour
1 c. beef broth

Preparation

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.
Dip hands in cold water and shape meat mixture into 1-inch balls.
Melt butter in large heavy skillet over medium heat.
Add meatballs without crowding and cook until browned, shaking pan occasionally to brown evenly.
Remove from skillet with slotted spoon.
Stir flour into pan drippings until smooth.
Cook 3 minutes until browned, stirring constantly. Stir in broth and cook, stirring, until slightly thickened. Return meatballs to skillet.
Reduce heat; cover and simmer about 15 minutes or until meatballs are cooked through.