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.

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  • 4   
    pieces firm white bread, cubed
  • 1   cup 
    fat-free half-and-half, divided
  • 1   
    large egg, beaten
  • 1   pound 
    lean ground beef
  • 1/4  cup 
    dry plain bread crumbs
  • 1   tablespoon 
    grated onion
  • 1   teaspoon 
  • 1/4  teaspoon 
  • 1/4  teaspoon 
  • 2   teaspoons 
  • 1  12  ounce jar 
    or 1-1/2 cups homestyle beef gravy
    Lingonberry sauce or red currant jam, optional
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.
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.
  • Serve over egg noodles with a side of cooked vegetables and you've got a meal.
Nutrition information
Per Serving: cal. (kcal) 190, Fat, total (g) 11, carb. (g) 11, pro. (g) 10, calcium (mg) 38, Percent Daily Values are based on a 2,000 calorie diet
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