Carol's Swedish Meatballs

1 pound ground round

1/2 chopped onion or 1 teaspoon onion powder

1 teaspoon garlic powder

1 beaten egg

1/2 cup breadcrumbs or slice of bread, diced

1 can chicken broth

Dill - a teaspoon or so (dried)

1/4 teaspoon freshly grated Nutmeg*

1 cup or so of heavy cream

Mix all the above ingredients together and form into small balls. Brown in a hot skillet with oil. Drain oil and then simmer for about 15 minutes in 1 can chicken broth with dry dill weed and heavy cream. Thicken with flour and water if necessary. Serve with broad, flat egg noodles.

Notes from Kate:

* I add nutmeg to this recipe. It's optional.

I mix this in processor with the metal blade. It makes a nice smooth texture–good for meatballs and meat loaf.

This is a nice party dish too.