Swedish Meatballs |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | 30 minutes | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 slices white bread, crumbled | 1 tablespoon instant minced onion | 1-1/2 teaspoon salt |
| 1/4 teaspoon pepper | 1/4 teaspoon ground nutmeg | 3/4 cup milk |
| 2 pounds meat-loaf mixture (ground beef, pork and veal) | 4 tablespoons (1/2 stick) butter or margarine | 2 tablespoons flour |
| 1 can (10-1/2 ounces) condensed beef broth | 1 cup light cream or table cream | |
| 1 | Combine bread, onion, salt, pepper, nutmeg, and milk in a large bowl; let stand 10 minutes. |
| 2 | Stir in meat-loaf mixture until well-blended; form into 1-1/2 inch balls. Brown in butter or margarine in a large frying pan. Remove with a slotted spoon and place in a 10-cup baking dish. |
| 3 | Blend flour into drippings in pan; cook, stirring constantly, until bubbly. Stir in beef broth and cream; continue cooking and stirring until sauce thickens and boils 1 minute; pour over meat balls. |
| 4 | Bake in slow oven (325) 30 minutes. |