Meatball Ingredients:
1 - pound ground beef or venison
1/2 - Medium Onion diced
1 - stalk of celery diced
1/2 c. - bread crumbs
1 - egg
1/3 c. - mashed potatoes
1 t. - salt
1 t. - cumin
1/2 t. - pepper

for Vinnish Meatball sauce:
3 T. - flour
3 T. - butter
1/8 t. - pepper
1/4 t. - salt
1 c. - whole milk or cream
1 c. - beef bouillon broth

Aunty Alfta usually starts out by making the beef broth first. She likes to get it out of the way first. Aunty Alfta has found that if she leaves the beef out, (covered) for a few hours, depending on room temperature, the beef is much easier to mix.

Take all the meatball ingredients and put them in a large mixing bowl and mix them together very thoroughly. Heat a skillet on low heat. Take the meat and roll into small meatballs and cook in the skillet covered, turning them every minute or two until done. Aunty Alfta usually chops one of those meatballs in half to make sure it is done all the way. You will need to have a bowl to put the meatballs in after cooking.

When you have cooked all the meatballs drain the grease from the pan. You can leave a table spoon of grease in the skillet for taste if you like. If you do this, reduce the butter to 2 tablespoons. Add the butter and increase the heat to medium until the butter is melted. Add the flour and stir until you have a little yellow ball of flour. Add the milk, broth, pepper, and salt and stir over medium heat continually until the sauce begins to boil. Once it begins to boil reduce heat to low and add the meatballs to the sauce and cook covered for 10-15 minutes. The flour ball will dissolve completely if you stir the sauce nonstop until it boils.

This is a really great dish and Aunty Alfta likes to eat these with lefse kling. A couple of meatballs and a little sauce wrapped up in lefse is delicious! Enjoy!