Swedish Meatballs - My Way
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 slice fresh white bread
- 1⁄8 cup skim milk
- 1 1⁄2 tablespoons butter, melted and divided
- 1⁄4 cup onion, finely chopped
- 1⁄8 cup fresh parsley, snipped
- 1⁄2 teaspoon kosher salt
- 1 lb lean ground beef
- 1⁄8 cup Egg Beaters egg substitute
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon ground allspice
- 1⁄8 teaspoon nutmeg, freshly grated
- 1⁄8 cup flour
- 1 cup mushroom, sliced
- 1 1⁄2 cups low sodium beef broth
- 1⁄8 cup skim milk
directions
- Preheat oven to 350 degrees F.
- Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
- In a 12-inch saute pan over medium heat, melt 1 tbls of butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
- In a bowl, combine the bread and milk mixture, ground beef, eggbeaters, 1 tsp Kosher salt, black pepper, allspice, parsley, numeg, and onions. Mix by hand until well combined.
- Using your hands, roll mixture into meatballs.
- Bake at 350 degrees F. in ungreased shallow baking pan for 15 - 20 minutes. Remove with a slotted spoon and drain well.
- Use some of the meatball juices in the saute pan, over low heat, add flour to the pan and whisk until lightly browned, approximately 1 - 2 minutes. Gradually add teh beef stock and mushrooms and whisk until the sauce thickens. Add the milk and continue to cook until the gravey reaches the desired consistency.
- Serve meatballs and gravy over noodles of choice.
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RECIPE SUBMITTED BY
coffee31807
Ellerslie, 49