Ingredients:

• 1/2 cup bread crumbs

• 3/4 cup milk

• 1 lb ground hamburg

• 1 egg, beaten

• 3 Tbs onion, grated

• 1 tsp salt

• 1/2 tsp Accent (this is MSG and no longer recommended as a healthy option - substitute with salt)

• 1/4 tsp nutmeg

• 1/8 tsp pepper

• 4 Tbs Butter in 1Tbs pats

• 1/2 cup beef bouillon prepared and set aside.

• 1 large onion, sliced

• 1 Tbs sugar

Instructions:

1. Into a large bowl put bread crumbs and milk. Stir until blended.

2. Add hamburg and egg.

3. Mix onion and spices until blended. Shape into balls.

4. Heat 2 Tbs butter in a large skillet with a tight fitting cover. Add balls and brown on both sides.

5. Heat 1 Tbs butter in a small skillet. Add onion slices and cook over medium heat until lightly browned. Add sugar stirring constantly with the back of a wooden spoon until sugar is melted. Add the bouillion broth gradually (be careful because it spatters - don't be alarmed if it gets thick in spots just keep stirring).

6. Add 1 Tbs butter. Stir until well blended. Pour over the meatballs. Cover meatballs with onion slices.

7. Cover skillet and simmer very slowly for about 20 min.