Norweigan Meatballs

Serve with mashed potatoes or buttered noodles, and vegetables.

1 1/2 cups dry breadcrumbs
1 egg
3/4 cup evaporated milk
2 T canola or safflower oil
1 cup finely chopped onion
1 lb. lean ground beef
1/2 lb. ground veal
1/2 lb. lean ground pork
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
canola or safflower oil for browning
2 cups canned beef broth or consomme

Put the breadcrumbs in a small bowl. Beat the egg with milk and pour over the crumbs. Allow to soak for 10 minutes. Meanwhile, heat the oil in a small skillet and saute the onion until soft and translucent. Transfer the onions to a mixing bowl and add the beef, veal and pork. Add salt, pepper, nutmeg and the soaked breadcrumb mixture. Mix and beat with a large fork -- do not use your hands as it toughens the meat fibers.

Shape the mixture into small balls. Heat oil in a wide, heavy-bottom pot and brown the meatballs, in baatches, on all sides. Return all the meatballs to the pot and add broth.

Bring to a boil and reduce the heat. Simmer, covered, for 40 minutes, or until the meat is cooked through.

Serves 8