I love this version of Swedish Meatballs. I have no idea how "authentic" it is, but I enjoy it. Instead of using half-and-half I usually use all milk but the half-and-half will make a creamier sauce. You can substitute ground turkey or chicken for half the ground beef, but I wouldn't substitute it for more than half the ground beef because you want the drippings for making the gravy. I normally serve this over mashed potatoes.
Provided by Twiggyann
Categories Meat
Time 50m
Yield 40 meatballs, 4 serving(s)
Number Of Ingredients 13
Steps:
- Put bread crumbs and 1/4 cup milk in a small bowl and set aside until milk is absorbed.
- In a large bowl, mix ground beef, egg, onion, salt, pepper, allspice and the bread crumbs. Mix well.
- Form the meat mixture into meatballs about 1 inch in diameter.
- Melt butter in a large frying pan.
- Brown meatballs about 10 to 15 at a time, removing them to a large bowl as they are done.
- When all meatballs are browned, remove pan from heat.
- Add flour all at once to the drippings stirring with a wooden spoon until smooth.
- Add 3/4 cup of boiling water and a bouillon cube stirring constantly.
- Return frying pan to medium heat. Stir until bouillon cube is dissolved.
- Add cream and 1/2 cup of milk.
- Bring to a simmer, stirring constantly and cook three minutes longer until sauce is thick and smooth.
- Return meatballs to the skillet and warm through, tossing to coat.
Nutrition Facts : Calories 454.7, Fat 30, SaturatedFat 14.1, Cholesterol 162.9, Sodium 1293.1, Carbohydrate 17.3, Fiber 0.9, Sugar 1.5, Protein 27.5
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