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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 512.3
  • Total Fat: 22.5 g
  • Cholesterol: 143.3 mg
  • Sodium: 1,088.3 mg
  • Total Carbs: 42.3 g
  • Dietary Fiber: 2.2 g
  • Protein: 33.5 g

View full nutritional breakdown of Swedish Meatballs calories by ingredient
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Swedish Meatballs



Introduction

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. 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.
Number of Servings: 6

Ingredients

    Meatballs:
    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 egg
    1 teaspoon salt
    1/4 teaspoon EACH nutmeg & garlic powder

    Gravy:
    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

    6 ounces cooked egg noodles

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Directions

Start off by making the Meatballs. Combine all of the meatball ingredients in a big bowl. Mix and mash everything together until thoroughly mixed. The nutmeg is the secret ingredient in the meatballs, don't omit it. Shape the mixture into small balls, the size of a walnut. Arrange the meatballs in a 9 by 13 inch baking dish and bake them at 375 for about 20 minutes.

While the meatballs are cooking, boil up your egg noodles as directed on the package. Drain well.

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 the noodles. Serves 6 amply.

Number of Servings: 6

Recipe submitted by SparkPeople user MOMOFONESOFAR.






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