Swedish Meatballs From 1960'S - cooking recipe

Ingredients

1 cup bread cubes
1/2 cup milk
2 tablespoons butter or 2 tablespoons margarine
1 medium onion, chopped
1 -2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons nutmeg, freshly ground
2 teaspoons paprika
1 teaspoon dry mustard
1 teaspoon fines herbes
2 lbs ground beef
3 eggs, slightly beaten
2 tablespoons butter or 2 tablespoons margarine
1 teaspoon garlic, chopped
1/4 cup flour
2 cups beef broth
2 teaspoons Kitchen Bouquet (liquid gravy seasoning)
2 teaspoons tomato paste
1 -2 teaspoon liquid smoke
2 cups sour cream
1/4 cup scallion, chopped
1/4 cup fresh dill, chopped (if using dried, 1-2 T dried)

Preparation

In a small bowl place bread cubes in milk to soak. Melt 2T butter or margarine in a small skillet and saute onion until golden. In another bowl combine salt, pepper, nutmeg, paprika, mustard and fines herbs. Set aside. Press milk from bread, combine with onions, mixed seasonings, ground beef, eggs. Form into 50 1 1/2 inch balls. Chill.
In a large deep skillet, melt 2T butter or margarine. Brown meatballs, a single layer at a time. Remove meatballs from the skillet. Set aside.
Prepare sauce in same skillet. Saute garlic 2 minutes. Mix flour with broth and add to skillet with liquid gravy seasoning (Kitchen Bouquet), tomato paste, and liquid smoke. Over medium heat, stir until thick. Reduce heat to low and slowly add sour cream, green scallions, dill and meatballs and let the mixture simmer for minimum 10-15 minutes. Do not boil.