Meatballs:

• Blend ground beef, egg, and bread crumbs thoroughly with brown sugar, salt, pepper, ginger, cloves, cinnamon, nutmeg and milk. Form into 12 meatballs.
• Fry in hot oil, about 1-inch deep, until fully cooked, turning only once. Drain on paper towels.
• Prepare Sour Cream Sauce (below). Fold meatballs into sauce.
• Spoon into a chafing dish, stainless steel or enamel pan. Heat gently to serving temperature.
• Serve with boiled potatoes or hot noodles. Garnish with minced parsley. Makes 4 servings.

Sour Cream Sauce:

• Pour all excess oil from fry pan. Add butter to brownings. Stir in flour and cook until bubbly.
• Add broth, salt, cayenne pepper, and Worcestershire sauce; cook, stirring until thickened and bubbly.
• Empty sour cream into a large bowl. Gradually add sauce, stirring constantly.

Variation:

• Swedish Appetizers Meatballs: Form 50 one-inch diameter meatballs and fry. Serve in sauce from a chafing dish.

• Cream butter. Add orange juice and orange rind. Blend in confectioner's sugar until smooth.
• Spread on dough as for cinnamon rolls, reserving some for frosting later. Roll, also as for cinnamon rolls. Place sealed edge down on lightly greased baking sheet.
• Form a ring and pinch edges together. With scissors, make cuts 2/3 of the way through the ring at 1-inch intervals. Turn each section on its side. Let rise until doubled in size.
• Bake at 375 degrees for 25 to 30 minutes. Let cool slightly and frost with reserved filling. Decorate with sliced maraschino cherries and sliced almonds.
• You may also use a traditional cinnamon roll filling in this recipe, be creative!