Swedish Meatballs

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9 users rated this recipe an average rating of 3.5
  • Makes: 5 servings
  • Start to Finish: 50 mins
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Swedish Meatballs
Ingredients
1
egg, beaten
1/4
cup milk
3/4
cup soft bread crumbs (1 slice)
1/2
cup finely chopped onion (1 medium)
1/4
cup snipped fresh parsley
1/4
teaspoon black pepper
1/8
teaspoon ground allspice or nutmeg
8
ounces ground beef or ground veal
8
ounces ground pork or ground lamb
1
tablespoon butter or margarine
2
tablespoons all-purpose flour
2
teaspoons instant beef bouillon granules
1/8
teaspoon black pepper
2
cups milk
3
cups hot cooked noodles
 
Snipped fresh parsley (optional)
Directions
  1. In a large bowl combine egg and the 14 cup milk. Stir in bread crumbs, onion, the 1/4 cup parsley, the 1/4 teaspoon pepper, and allspice. Add beef and pork. Mix well. Shape into 30 meatballs.
  2. In a large skillet cook half the meatballs at a time in hot butter over medium heat about 10 minutes or until done (an instant-read thermometer inserted into meatballs should register 160 degrees F), turning to brown evenly. Remove meatballs from skillet, reserving drippings; drain meatballs on paper towels. Measure 2 tablespoons drippings; if necessary, add cooking oil to make the 2 tablespoons.
  3. Stir flour, bouillon granules, and the 18 teaspoon pepper into drippings. Gradually stir in the 2 cups milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Return meatballs to skillet. Heat through. Serve over noodles. If desired, sprinkle with additional snipped parsley. Makes 5 or 6 servings.
Nutrition Facts (Swedish Meatballs)
    Per serving:
  • 518 kcal cal.,
  • 29 g fat
  • (12 g sat. fat,
  • 2 g polyunsaturated fat,
  • 12 g monounsatured fat),
  • 160 mg chol.,
  • 602 mg sodium,
  • 37 g carb.,
  • 2 g fiber,
  • 7 g sugar,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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