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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 salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon pepper
  • 2 teaspoons butter
  • 1 12 ounce jar or 1-1/2 cups homestyle beef gravy
  • Lingonberry sauce or red currant jam, optional
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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, fiber (g) 0, pro. (g) 10, calcium (mg) 38.37, Percent Daily Values are based on a 2,000 calorie diet
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