Swedish Meatballs
Recipe from Parents

Lean ground beef and fat-free half-and-half lower the fat in these meatballs. Serve them as an appetizer or with noodles for dinner.


Swedish Meatballs


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Ingredients
 
savings in
 
  • 4    pieces firm white bread, cubedOn Sale
  • 1  cup  fat-free half-and-half, dividedOn Sale
  • 1  large  egg, beatenOn Sale
  • 1  pound  lean ground beefOn Sale
  • 1/4  cup  dry plain bread crumbsOn Sale
  • 1  tablespoon  grated onionOn Sale
  • 1  teaspoon  saltOn Sale
  • 1/4  teaspoon  each nutmeg and pepperOn Sale
  • 2  teaspoons  butterOn Sale
  • 1  jar (12 ounces) or 1-1/2 cups  homestyle beef gravyOn Sale
  •     Lingonberry sauce or red currant jam, optionalOn Sale

Directions
1.
Heat oven to 350 degrees F. In a large bowl, combine bread, 1/2 cup half-and-half, and the egg. Let soak 5 minutes. Mash bread mixture with a fork and add all remaining ingredients except the butter and gravy. Mix together and shape into mini meatballs. Melt butter in a nonstick saucepan over medium-high heat. Add meatballs in batches, browning on all sides. Transfer finished meatballs to a baking dish. Mix in 1/4 cup gravy, cover, and bake 20 minutes.
2.
Meanwhile, in a saucepan, over medium heat combine remaining gravy and remaining 1/2 cup half-and-half. Bring just to a boil, then reduce heat to low and simmer, covered, for 10 minutes. Serve meatballs with creamy gravy, and lingonberry sauce, if desired. Leftovers can be stored in the freezer for up to 1 month.

Note
Serve over egg noodles with a side of cooked vegetables and you've got a meal.

Nutrition information
Calories 190, Total Fat 11 g, Carbohydrate 11 g, Fiber 0 g, Protein 10 g. Daily Values: Calcium 0%. Percent Daily Values are based on a 2,000 calorie diet
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