Swedish Meatballs

Ingredients

• 1 cup beef broth fat-free reduced-sodium
• 2 Tbsp butter 
• 3 cups rice long-grain white hot cooked
• 1 cup knudsen cream sour
• 1  eggs beaten
• 1 Tbsp flour 
• 0.5 tsp ground nutmeg divided
• 1 lb ground beef lean
• 0.5 cup milk 
• 1 cup stove top homestyle herb stuffing mix in the canister 

Equipment

• frying pan

Directions

1. Mix meat, stuffing mix, milk, egg and 1/4 tsp. nutmeg just until blended; shape into 1-inch meatballs.
2. Melt butter in large skillet on medium heat.
3. Add meatballs; cook 10 to 12 min. or until done, turning occasionally.
4. Remove meatballs from skillet, reserving drippings in skillet; cover meatballs to keep warm.
5. Add flour to reserved drippings in skillet; stir until blended. Cook 1 min., stirring constantly to scrape browned bits from bottom of skillet Stir in broth; bring to boil. Simmer on medium-low heat 3 min. or until thickened, stirring constantly. Stir in sour cream and remaining nutmeg. Return meatballs to skillet; simmer 3 to 5 min. or until meatballs and sauce are heated through, stirring occasionally.
6. Serve meatball mixture over rice.