Norwegian Meat Balls (Karbonader)

Norwegian Meat Balls (Karbonader) – 4 to 5 servings

• ¼ cup (about ¾ slice) fine, dry bread crumbs
• 1 cup milk
• 1 lb. round steak, ground twice
• 1 egg, beaten
• 3 tablespoons grated onion
• 1 teaspoon salt
• ½ teaspoon monosodium glutamate
• ¼ teaspoon nutmeg
• ⅛ teaspoon pepper
• 3 tablespoons butter
• ½ cup Quick Meat Broth
• 1 large onion
• 2 tablespoons butter
• 1 tablespoon sugar
• 2 tablespoons butter

Put into a large bowl ¼ cup (about ¾ slice) fine, dry bread crumbs. Pour over the crumbs 1 cup milk. Stir until blended. Add to the bowl 1 lb. round steak, ground twice, 1 egg, beaten, 3 tablespoons grated onion, and a mixture of 1 teaspoon salt, ½ teaspoon monosodium glutamate, ¼ teaspoon nutmeg, and ⅛ teaspoon pepper. Mix lightly until thoroughly blended. Shape into patties 2½ in. in diameter and ¼ in. thick. Heat in a large skillet having a tight-fitting cover 3 tablespoons butter. Add the patties to the skillet and cook over medium heat until patties are well browned. Turn to brown the second side. Set patties aside in the skillet to keep warm. Prepare and set aside ½ cup Quick Meat Broth. Clean and cut into thin slices 1 large onion. Heat in a small skillet 2 tablespoons butter. Add the onion and cook over medium heat until lightly browned. Remove onion from the skillet and set aside. Drain off any fat. Add to the skillet 1 tablespoon sugar. Stirring constantly with the back of a wooden spoon, heat until the sugar is melted. Add the meat broth gradually and 2 tablespoons butter. Stir until well blended. Pour over the meatballs. Cover the meat with the onion slices. Cover the skillet and simmer for 10 minutes.