Spaghetti with Swedish Meatballs
|Dry bread crumbs||1 Cup (16 tbs)|
|Instant minced onion||1 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Ground beef chuck||1 Pound|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Unsifted all purpose flour||1⁄2 Cup (8 tbs)|
|Crumbled dill weed||1⁄4 Teaspoon|
|Water||2 Cup (32 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Thin spaghetti||8 Ounce (Uncooked)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Garlic powder||1⁄4 Teaspoon|
Soak bread crumbs and instant onion in milk.
Stir in egg, salt, nutmeg and pepper.
Add meat and mix well.
Shape into balls, using 1 rounded teaspoon of the mixture for each ball.
Fry meatballs in 1/4 cup butter or margarine until browned on all sides.
Remove and keep warm.
Measure drippings and add more butter or margarine if needed to equal 1/4 cup.
Blend in flour and dill.
Gradually add water, stirring constantly, and cook until thickened.
Remove from heat; cool slightly.
Add sour cream, a tablespoonful at a time, stirring constantly.
Return meatballs to sauce.
Heat to serving temperature, but Do Not Boil.
Meanwhile, cook spaghetti according to package directions; drain.
Combine remaining 1/4 cup melted butter or margarine with parsley and garlic powder.
Pour over spaghetti and toss lightly.
Arrange on serving platter with meatballs and sauce.