Swedish Meatballs

Name: Swedish Meatballs
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 12 serving(s)
Ingredients: 4 pieces firm white bread, cubed; 1 cup fat-free half-and-half, divided; 1 large egg, beaten; 1 lb lean ground beef; 1/4 cup dry plain breadcrumbs; 1 tablespoon grated onion; 1 teaspoon salt; 1/4 teaspoon nutmeg; 1/4 teaspoon pepper; 2 teaspoons butter; 1 (12 ounce) jar home style beef gravy; lingonberry sauce (optional) or red currant jam (optional)

Submitted by Heather90

"Another great recipe found in Parents magazine. Serve over egg noodles with a side of cooked vegetables and you've got a meal!"

Download

Ready In:: 1hr 5mins
Ingredients:: 12
Serves:: 12

ingredients

4 pieces firm white bread, cubed
1 cup fat-free half-and-half, divided
1 large egg, beaten
1 lb lean ground beef
¹⁄₄ cup dry plain breadcrumbs
1 tablespoon grated onion
1 teaspoon salt
¹⁄₄ teaspoon nutmeg
¹⁄₄ teaspoon pepper
2 teaspoons butter
1 (12 ounce) jar home style beef gravy
lingonberry sauce (optional) or red currant jam (optional)

directions

Heat oven to 350°F.
In a large bowl, combine Bread, 1/2 cup Half-and-Half, and the Egg.
Let soak for 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 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 simmer, covered, for 10 minutes.
Serve meatballs with creamy Gravy, and Lingonberry Sauce, if desired.
Leftovers can be stored in freezer for up to 1 month.