Swedish Meatballs
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
extra lean ground beef |
|
1 |
pound |
ground pork -- lean |
|
1/2 |
cup |
panko |
|
1/4 |
cup |
2% low-fat milk |
|
3 |
tablespoons |
unsalted butter |
|
1 |
large |
egg |
|
1 |
teaspoon |
salt |
|
1/4 |
teaspoon |
ground black pepper |
|
1/4 |
teaspoon |
ground allspice |
|
1/4 |
teaspoon |
ground nutmeg |
|
1/4 |
cup |
all-purpose flour |
|
1 |
cups |
low sodium beef broth |
|
1/2 |
cup |
low-fat sour cream |
|
1 |
small |
sweet onion -- diced |
| 1 | tablespoon | low sodium Worcestershire sauce |
| 8 | ounces | noodles, egg, cooked |
| Heat oven to 200°F. Soak panko in milk. Heat 1 tablespoon of the butter in skillet over medium heat and add onions. Cook until softened and starting to brown. Remove from pan. Add onions, pork, egg, salt, pepper, allspice, and nutmeg to bread mixture. Mix thoroughly. Add beef to meat mixture and mix just until incorporated. Heat remaining butter in skillet. Brown meatballs on all sides until golden. Remove to ovenproof dish and put in oven to keep warm. Decrease heat to low and add flour cooking until lightly browned. Add broth and Worcestershire sauce and cook stirring up browned bits. Cook until sauce starts to thicken. Add sour cream to sauce and whisk until incorporated. Remove meatballs from oven and cover with gravy and serve over noodles. Makes 6 Servings. |
| Per Serving: 575 Calories; 37g Fat (59.7% calories from fat); 35g Protein; 22g Carbohydrate; 1g Dietary Fiber; 175mg Cholesterol; 522mg Sodium. Exchanges: 1 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates. |