Swedish Meatballs - My Way |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Want to get the nutritional information. Originally from Alton Brown, but modified for my preferences. Ingredients:
1 slice fresh white bread |
1/8 cup skim milk |
1 1/2 tablespoons butter, melted and divided |
1/4 cup onion, finely chopped |
1/8 cup fresh parsley, snipped |
1/2 teaspoon kosher salt |
1 lb lean ground beef |
1/8 cup egg beaters egg substitute |
1/4 teaspoon black pepper |
1/8 teaspoon ground allspice |
1/8 teaspoon nutmeg, freshly grated |
1/8 cup flour |
1 cup mushroom, sliced |
1 1/2 cups low sodium beef broth |
1/8 cup skim milk |
Directions:
1. Preheat oven to 350 degrees F.
2. Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
3. In a 12-inch saute pan over medium heat, melt 1 tbls of butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
4. In a bowl, combine the bread and milk mixture, ground beef, eggbeaters, 1 tsp Kosher salt, black pepper, allspice, parsley, numeg, and onions. Mix by hand until well combined.
5. Using your hands, roll mixture into meatballs.
6. Bake at 350 degrees F. in ungreased shallow baking pan for 15 - 20 minutes. Remove with a slotted spoon and drain well.
7. Use some of the meatball juices in the saute pan, over low heat, add flour to the pan and whisk until lightly browned, approximately 1 - 2 minutes. Gradually add teh beef stock and mushrooms and whisk until the sauce thickens. Add the milk and continue to cook until the gravey reaches the desired consistency.
8. Serve meatballs and gravy over noodles of choice.
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