October 3, 2011

Swedish Meatballs

Hearty Meat Dishes

35 mins.

35 minutes

“These classic meatballs, flavored with nutmeg and baked in a rich, creamy sauce, are a real family treat.”

1
Combine the bread crumbs, onion, nutmeg and 1/8 tsp. each salt and pepper in a large bowl. Stir in the milk and let rest for 2–3 minutes.
2
Preheat oven to 325°F. Add the beef to the bread crumb mixture in the bowl; mix well. Form into twenty 1–11/2-inch balls.
3
Heat the butter and vegetable oil in a large skillet. Add the meatballs and fry until browned. Using a slotted spoon, transfer to a large ovenproof dish. Drain off all but 2 tbsp. fat from the skillet.
4
Stir the flour into the skillet and cook over low heat, stirring constantly, for 1 minute. Gradually blend in the broth, then the cream. Cook until the sauce thickens, then simmer for 1 minute longer. Add the remaining salt and pepper. Pour the sauce over the meatballs. Cover and bake for 35–40 minutes. Garnish with parsley and serve hot.

For more flavor and fiber, make whole-wheat bread crumbs. Tear bread into pieces and process in food processor until small crumbs form.

Serve these meatballs over buttered egg noodles. Add a garden salad to complete the meal.

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