Ingredients
1 beaten egg
1/4 cup milk
3/4 cup soft bead crumbs {I used Panko bread crumbs}
1/2 cup finely chopped onion {I used 2 T dried minced onion; however, an actual onion would help the moisture level a lot}
1/4 cup snipped fresh parsley {again, I used what I have-- dried}
1/4 tsp tsp black pepper
1/8 tsp ground allspice or nutmeg
8 oz ground beef or ground lamb
8 oz ground pork or ground veal {I wish there was a variety, but we just had beef in our fridge}
Instructions
In a mixing bowl, combine the egg with the milk. Add the bread crumbs, onion, parsley, pepper and allspice (or nutmeg.) Mix the meats into these ingredients until combined.
1/4 cup milk
3/4 cup soft bead crumbs {I used Panko bread crumbs}
1/2 cup finely chopped onion {I used 2 T dried minced onion; however, an actual onion would help the moisture level a lot}
1/4 cup snipped fresh parsley {again, I used what I have-- dried}
1/4 tsp tsp black pepper
1/8 tsp ground allspice or nutmeg
8 oz ground beef or ground lamb
8 oz ground pork or ground veal {I wish there was a variety, but we just had beef in our fridge}
Instructions
In a mixing bowl, combine the egg with the milk. Add the bread crumbs, onion, parsley, pepper and allspice (or nutmeg.) Mix the meats into these ingredients until combined.
Form into small meatballs and place onto a foil-lined baking sheet. (Since we used such a low-fat beef, it would have been easier to spray the foil first.) It made about 36, first time that I actually made more than the recipe says it will yield, which is 30.
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Bake in the oven at 400 degrees for about 15 minutes. The cooked temperature would read at 160 degrees Fahrenheit. |
Done!
Another way to cook these meatballs is by frying.
The rest of the recipe calls for:
1 T butter
2 T all-purpose flour
2 tsp instant beef bouillon granules
1/8 tsp black pepper
2 cups milk
3 cups hot cooked noodles
snipped fresh parsley (optional)
Fry half of the meatballs into a heated {stainless-steel} skillet with melted butter, over medium heat, turning to brown evenly, for about 10 minutes or until done. Remove cooked meatballs and place on a paper-towel lined plate. Repeat with the second half of the meatballs. With the remaining skillet drippings (should have 2 T, if not add cooking oil to make up the difference), stir in flour, bouillon granules and the pepper. Gradually add milk, stirring. Cook over medium heat until thickened, stirring constantly. When the gravy bubbles, cook for 1 minute longer. Return meatballs into the skillet and heat through. Garnish with the snipped parsley.
Another way to cook these meatballs is by frying.
The rest of the recipe calls for:
1 T butter
2 T all-purpose flour
2 tsp instant beef bouillon granules
1/8 tsp black pepper
2 cups milk
3 cups hot cooked noodles
snipped fresh parsley (optional)
Fry half of the meatballs into a heated {stainless-steel} skillet with melted butter, over medium heat, turning to brown evenly, for about 10 minutes or until done. Remove cooked meatballs and place on a paper-towel lined plate. Repeat with the second half of the meatballs. With the remaining skillet drippings (should have 2 T, if not add cooking oil to make up the difference), stir in flour, bouillon granules and the pepper. Gradually add milk, stirring. Cook over medium heat until thickened, stirring constantly. When the gravy bubbles, cook for 1 minute longer. Return meatballs into the skillet and heat through. Garnish with the snipped parsley.
Source: "Swedish Meatballs." Recipe. Better Homes and Gardens Cook Book. 12th Ed. Des Moines, IA: Better Homes and Gardens Books, 2002. 362.
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