1. In a large bowl, mix milk and 1/4 cup cornstarch until well blended. 2. Add meat, onion, salt, nutmeg, pepper and egg. 3. Mix until well blended. 4. Cover. 5. Refrigerate at least 20 minutes for easier shaping. 6. Shape chilled meat mixture into 1in balls. In a 12in skillet, over med heat, heat oil until hot. 7. Cook meatballs, half at a time, until browned on all sides, about 8-10 minutes. 8. Remove with a slotted spoon. 9. Drain on paper towels. 10. Pour off all but 1/4 cup drippings, adding oil if necessary, to make 1/4 cup. 11. In a med bowl, mix beef broth and remaining 1/4 cup corn starch until well blended. 12. Pour into skillet. 13. Over med heat, cook while stirring constantly, until sauce boils and thickens. 14. Add meatballs and reduce heat to low. 15. Cover and simmer 15 minutes. 16. Stir in sour cream and remove from heat. ---------------------------------------------------------------------------
Nutrition
Ingredients
