Swedish MeatballsSubmitted by: BUDGETMOM
IntroductionThis is a very old recipe from the 40's. A version of it used to appear on the backs of cans of evaporated milk. It was originally very high in fat, but this version makes it a healthy meal. This is a very old recipe from the 40's. A version of it used to appear on the backs of cans of evaporated milk. It was originally very high in fat, but this version makes it a healthy meal.
1 1/2 pounds lean ground beef
1/2 cup finely chopped onion
2 slices whole wheat bread, torn into small bits (stale bread is fine)
1/2 cup evaporated skim milk
1 teaspoon salt
1/4 teaspoon EACH nutmeg & garlic powder
1/3 cup all-purpose flour
1 cup cold water
1-1/2 cups more water
2 teaspoons beef broth (or 2 bouillon cubes)
1 cup evaporated skim milk
1/4 teaspoon EACH black pepper and dill
1/2 teaspoon salt
When the meatballs are well cooked, remove them from the oven. Place them on paper towels to drain.
In a pint-sized jar with a good lid combine the flour and 1 cup cold water. Screw on the lid and shake the mixture until the flour is dissolved.
Meanwhile, in a 3-quart sauce pan combine the additional 1 1/2 cups water and the evaporated skim milk. Stir in the broth powder, salt pepper and dill and bring the mixture to a boil. As it boils, slowly stir in the slurry of flour and water. Mix and stir a lot, so the mixture won't stick to the bottom of the pan. Return the gravy to a boil and boil for a full minute, or until it's nice and thick. Add the drained meatballs to the sauce.
Serve the meatballs and gravy over cooked noodles.