This is the smarter cousin (wink) of the norwegian meatball.
Heat milk, don't boil. In a separate bowl, combine beef, onions and spices. Add flour slowly blending thoroughly. Gradually mix in milk. Add eggs and beat until mixture is light and puffy (about 5 minutes). Cover and refrigerate for 1/2 hour. Roll beef into 1 inch balls and brown (in batches if necessary) in a non-stick frying pan in a little olive oil or butter over med-high heat. When done, remove and set aside. Add flour to drippings and stir until smooth. Gradually stir in beef stock; bring to a boil and season with salt and pepper. Simmer for 5 minutes then add meatballs to the sauce. Cover and simmer gently for 15 minutes and serve over noodles.
Download this recipe