Swedish Meatballs

Portion Size: 4 oz. 

Ingredients: Yields: 8 servings

Ingredients Notes: 
1/2 cup chopped onionWash, peel and chop
1 tablespoons olive oil
2 Eggs, beaten
1  (14 oz.) can fat free evaporated milk
1 1/2 cups soft crumbsMay use whole wheat bread crumbs
1/4 cup finely chopped parsley 
1 1/4 teaspoon salt 
1/4 teaspoon pepper
1/4 teaspoon nutmeg 
1/4 teaspoon ground ginger 
2 1/2 pounds lean ground beef 
2 tablespoons flour
1 teaspoon instant beef bouillon granules
1 1/4 Cups water 
For gluten free (GF): Use GF beef bouillon granules. Always check each ingredient to be sure it is gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1Cook onion in oil. 
2In mixing bowl combine egg and milk; stir in cooked onion, breadcrumbs, parsley, salt, pepper, nutmeg, and ginger. Add meat.
3Mix well by hand or on medium speed of electric mixer.
4Shape into 3/4 to 1 inch balls, referring to tip at right (mixture will be soft; for easier shaping, wet hands or chill mixture first).
5In large skillet brown meatballs, half at a time.
6Remove from skillet.
7Stir flour, and bouillon granules into pan juices; add water.
Cook and stir till thickened and bubbly. Add meatballs.
8Cover; simmer about 30 minutes, basting meatballs occasionally.Cook until internal temperature reaches 165 F degrees for 15 seconds

Jacqueline Larson M.S., R.D.N. and Associates