Swedish Meatballs
1 lb finely ground beef
1/2 c fine bread crumbs
1 egg
2/3 c milk
2 TBSP grated onion
1 TSP salt
1/8 TSP pepper
1/8 TSP nutmeg (I double this to give it a little more taste)
1 bag of carrots, chopped
Cornstarch
Vegetable oil
2 Beef bouillon cubes
Beef broth
Cook chopped carrots in water with the bouillon cubes (normally 8oz water per cube).
While the carrots are cooking cook meatballs. Combine ground beef, bread crumbs, egg, milk, onion, salt, pepper and nutmeg. Gently form into small balls (About 1 1/2"). Brown in a bit of vegetable oil. Cook a few meatballs at a time. When cooked, set aside and continue to cook until all meatballs are finished.
Drain the water from the carrots into the pan used to cook the meatballs. If you think you need more gravy, add a desired amount of beef broth. Add corn starch to thicken to the consistency you want. Simmer for a few minutes and then add carrots and meatballs back to the gravy.
I serve the meatballs and carrots over egg noodles. Rice would work too!