Norwegian Meatballs

Grind meat very fine, beat eggs slightly and add with milk and cornstarch to meat mixture.

Mix well.

Add rest of ingredients; beat thoroughly until very light, then form into small balls. Brown in butter, simmer slowly until done, adding a little water, if necessary.

When done, remove meat balls, add more butter to drippings, add flour and brown, then add enough water to make a medium thick gravy.

Season with salt and pepper and add meat balls.

These meat balls may be prepared several hours before serving, as they are just as delicious when reheated.