SCANDINAVIAN MEATBALLS
Steps:
- Mix together first 10 ingredients, kneading lightly but thoroughly with hands. Shape into small round balls using 1 rounded teaspoon for each. Brown on all sides in a lightly greased skillet, shaking frequently so that meatballs keep their round shape. Pour off excess grease from skillet, add water and chicken stock base or bouillon cubes. Cover and simmer 1 hour. When done, remove meatballs from pan and keep warm. Add flour to pan, stir until smooth and cook for 1 minute. Add 1/2 cup water or more if gravy seems too thick. Heat to boiling point and boil 1 minute. Stir in sour cream and dill and return meatballs to pan. Heat thoroughly but do not boil. Serve with rice or noodles.
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