Swedish Meatballs
Created by KittenCal on December 1, 2012
- Servings: 8
- Prep Time: 20m
- Cook Time: 1h
- Recipe #7030
Ingredients
- 2 pounds extra lean ground beef
- 1/2 pound ground pork
- 2 cups soft bread crumbs
- 4 to 6 garlic cloves, finely minced (I love garlic so I use lots!)
- 2 (3 ounce) packages reduced-fat cream cheese, softened
- 1/4 cup dry onion soup mix (one package)
- 1/2 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon ground nutmeg
- 2 1/2 cups whole milk, divided (or half and half cream)
- 2 tablespoons all-purpose flour (more for dusting the uncooked meatballs)
- Vegetable oil for frying
How to Make
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Step 1: In large bowl combine the soft bread crumbs with milk. Add in ground beef, ground pork, garlic, cream cheese, dry soup mix, salt, pepper and nutmeg. Mix until well combined. Cover and refrigerate for 6-48 hours to blend the flavors.
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Step 2: Spread the meat mixture onto an 18x12x1 inch cookie sheet. Using a knife divide the meat into small even squares, for a total of about 40-50 squares (each square will be a meatball). Shape each square into balls and dust with flour.
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Step 3: In a skillet heat some oil and brown meatballs on all sides, adding more oil if needed (you do not have to cook the meatballs completely). Remove meatballs as they brown to an oven-proof casserole.
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Step 4: Drain off excess fat from skillet leaving approximately 1/4 cup in the skillet (you may need to add in more oil to make 1/4 cup). On medium-high heat blend 2 tablespoons of flour in with the fat, then whisk in remaining 2 cups milk and cook until thickened and bubbly and smooth. Pour over meatballs and bake 350 degrees for about 1 hour.
Nutritional Facts
- Serving Size: 1 (239.8 g)
- Calories 497.3
- Total Fat - 30 g
- Saturated Fat - 11.8 g
- Cholesterol - 136.4 mg
- Sodium - 407.1 mg
- Total Carbohydrate - 16.6 g
- Dietary Fiber - 2 g
- Sugars - 1.2 g
- Protein - 38.8 g
- Calcium - 79.7 mg
- Iron - 4.4 mg
- Vitamin C - 4.8 mg
- Thiamin - 0.3 mg