Swedish Meatballs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Meatballs:1 1/2 pounds lean ground beef 1/2 cup finely chopped onion2 slices whole wheat bread, torn into small bits (stale bread is fine)1/2 cup evaporated skim milk1 egg1 teaspoon salt1/4 teaspoon EACH nutmeg & garlic powderGravy:1/3 cup all-purpose flour1 cup cold water1-1/2 cups more water2 teaspoons beef broth (or 2 bouillon cubes)1 cup evaporated skim milk1/4 teaspoon EACH black pepper and dill1/2 teaspoon salt
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.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 342.8
- Total Fat: 18.9 g
- Cholesterol: 95.7 mg
- Sodium: 824.1 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 1.1 g
- Protein: 25.4 g
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