Norwegian Meatballs

2 eggs, beaten 
1/2 cup milk 
2/3 cup crushed saltine crackers (about 18 crackers) 
1/3 cup finely chopped onion (1 small) 
1/2 teaspoon celery salt 
1/2 teaspoon pepper 
1/2 teaspoon ground nutmeg 
2 pounds lean ground beef 
1 10-3/4-ounce can condensed cream of mushroom soup 
3/4 cup milk 

Grease a 3-quart rectangular baking dish; set aside. 

In a large bowl, combine eggs and the 1/2 cup milk. Stir in crushed crackers, onion, celery salt, pepper, and 1/4 teaspoon of the ground nutmeg. Add ground beef. Mix well. Shape mixture into 20 meatballs. Arrange meatballs in prepared baking dish. Bake, uncovered, in a 350 degree F oven for 30 minutes or until no pink remains. In a medium saucepan, combine condensed soup, the 3/4 cup milk, and remaining nutmeg. Cook and stir over medium heat until heated through. To serve, transfer meatballs to a serving bowl or platter. Spoon sauce over meatballs. Makes 5 or 6 servings. 
 

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