Swedish Meatballs In Skillet Recipe
Ingredients
| 4 Grams Fat/Serving | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Butter/Margarine | 3 Tablespoon | |
| Egg | 1 , beaten | |
| Light cream | 1 Cup (16 tbs) | |
| Soft bread crumbs | 1 1/2 Cup (16 tbs) | |
| 1/4 cup finely snipped parsley | ||
| Salt | 1/2 Teaspoon | |
| Dash ground nutmeg | ||
| Dash ground ginger | ||
| Pepper | 1 Dash | |
| Ground beef | 1 1/2 Pound | |
| All purpose flour | 2 Tablespoon | |
| 1 teaspoon instant beef bouillon granules | ||
| Water | 1 1/4 Cup (16 tbs) | |
| 1 Gram Fat/Serving | ||
| 1 slightly beaten egg white | ||
| Skim milk | 1 Cup (16 tbs) | |
| Lean ground beef | 1 1/2 Pound | |
| Margarine | 1 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| 1 1/2 teaspoons instant beef bouillon granules | ||
| Water | 1 1/2 Cup (16 tbs) | |
Directions
4 Grams Fat/Serving
Cook onion in 1 tablespoon of the butter or margarine till tender.
In a medium mixing bowl combine egg and cream.
Stir in onion, crumbs, parsley, salt, nutmeg, ginger, and pepper.
Add beef and mix well.
Chill.
Shape mixture into 1-inch meatballs.
In a large skillet brown meatballs, half at a time, in the remaining 2 tablespoons butter or margarine.
Using a slotted spoon, transfer meatballs to paper towels to drain.
Stir flour and bouillon granules into pan drippings; add water.
Cook and stir till thickened and bubbly.
Return meatballs to skillet.
Cover and simmer about 30 minutes or till the meatballs are done, basting occasionally.
Keep warm; serve with toothpicks.
1 Gram Fat/Serving
Cook onion in a small amount of boiling water about 5 minutes or till tender, then drain.
In a medium mixing bowl combine egg white and milk.
Stir in onion, crumbs, parsley, salt, nutmeg, ginger, and pepper.
Add beef and mix well.
Chill.
Shape mixture into 1-inch meatballs.
Place meatballs on a rack in a 15 x 10 x1-inch baking pan.
Bake in a 375° oven for 15 to 20 minutes or till done.
Transfer the meatballs to paper towels to drain well.
In a large skillet melt margarine, then stir in cornstarch and bouillon granules.
Add water all at once.
Cook and stir till thickened and bubbly, then cook and stir 2 minutes more.
Return meatballs to skillet and heat through.
Keep warm; serve with toothpicks.
Cook onion in 1 tablespoon of the butter or margarine till tender.
In a medium mixing bowl combine egg and cream.
Stir in onion, crumbs, parsley, salt, nutmeg, ginger, and pepper.
Add beef and mix well.
Chill.
Shape mixture into 1-inch meatballs.
In a large skillet brown meatballs, half at a time, in the remaining 2 tablespoons butter or margarine.
Using a slotted spoon, transfer meatballs to paper towels to drain.
Stir flour and bouillon granules into pan drippings; add water.
Cook and stir till thickened and bubbly.
Return meatballs to skillet.
Cover and simmer about 30 minutes or till the meatballs are done, basting occasionally.
Keep warm; serve with toothpicks.
1 Gram Fat/Serving
Cook onion in a small amount of boiling water about 5 minutes or till tender, then drain.
In a medium mixing bowl combine egg white and milk.
Stir in onion, crumbs, parsley, salt, nutmeg, ginger, and pepper.
Add beef and mix well.
Chill.
Shape mixture into 1-inch meatballs.
Place meatballs on a rack in a 15 x 10 x1-inch baking pan.
Bake in a 375° oven for 15 to 20 minutes or till done.
Transfer the meatballs to paper towels to drain well.
In a large skillet melt margarine, then stir in cornstarch and bouillon granules.
Add water all at once.
Cook and stir till thickened and bubbly, then cook and stir 2 minutes more.
Return meatballs to skillet and heat through.
Keep warm; serve with toothpicks.
Chef
