Swedish Meatballs With Stroganoff Sauce

Combine the beef, bread crumbs, onion, egg, and nutmeg in a bowl. Mix well but do not over work the meat. Form the meat into small meatballs and set on a sheet of waxed paper.

Heat the oil in a large skillet over medium heat. Add the meatballs, in batches as needed, and cook, turning occasionally, until browned on all sides and cooked through. Remove the cooked meatballs from the skillet and set aside.

Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft.

Stir in the cream of mushroom soup, milk, and paprika. Mix well and heat through. Add the meatballs to the saucepan along with the sour cream. Stir gently and cook just until heated through.

Serve the sauce and meatballs over the cooked noodles.