Friday, September 28, 2012

Family Favorite Swedish Meatballs

These babies are scrumptious and delightfully lean, so you don't have to feel guilty about eating 3, 6 or 9 of  them!'s hard not to, beleive me I speak from experience here. 



  • 1-¼ pound Ground Turkey Or Beef
  • ¾ cups Dried Bread Crumbs
  • ⅓ cups Finely Chopped Onion (or 1-2 T Dried Minced)
  • 1 Tablespoon Parsley Flakes
  • ⅛ teaspoons Nutmeg
  • 1 whole Beaten Egg
  • 2-¼ cups Milk, Divided
  • 2 Tablespoons Flour
  • 2 teaspoons Beef Bouillon Granules (or 2 Cubes)
  • ⅛ teaspoons Pepper
  • ½ teaspoons Salt, Or To Taste

Preparation Instructions

In medium bowl, mix meat, bread crumbs, onion, parsley and nutmeg. Beat egg and 1/4 cup milk together and add to the meat mixture. Blend together until combined. Shape into 25-30 meatballs (depending on size). Bake in a 375F oven for 20-25 minutes, until done.
While meatballs are cooking, in large skillet on the stove, whisk together the remaining 2 cups milk, flour, bouillon and pepper. Cook over medium heat until thickened, then add the salt. After meatballs are done, add them to the skillet, and coat with sauce. Serve over rice or pasta. We prefer Buttered egg noodles. Makes 4-6 servings.