Swedish Meatballs 4
- Cuisine: Swedish
- Yield:
Swedish Meatballs 4 ingredients
- 1 recipe Meatballs
- 1 1⁄2 lb Ground beef
- 1⁄2 c Chopped onion
- 1⁄2 c Plain breadcrumbs
- 1⁄2 c water
- 1 Eggs
- 2 T Instant non-fat dry milk
- 1 t garlic salt
- 1⁄4 t Ground nutmeg
- 1 recipe gravy
- 1⁄2 c Vegatable oil
- 1⁄2 c All-purpose flour
- 2 1⁄2 c Beef broth
- 1 c NESTLÉ® CARNATION® Evaporated Milk
- 1⁄4 t Dried dill weed
- 1⁄4 t Ground black pepper
- 10 c Dry noodles
Cooking Swedish Meatballs 4
1. FOR MEATBALLS PREHEAT oven to 350° F. MIX all meatball ingredients lightly but thoroughly in medium bowl.
2. Shape into 2-inch balls.
3. Place in jelly-roll pan. BAKE for 20 to 25 minutes or until no longer pink.
4. Drain; reserve fat drippings.
5. Keep meatballs warm.
6. FOR GRAVY COMBINE 1/2 cup fat drippings from meatballs (adding vegetable oil to make 1/2 cup) and flour in large saucepan.
7. Cook over medium heat, stirring constantly, until mixture comes to a boil.
8. Boil for 1 to 2 minutes.
9. Stiri in broth, evaporated milk, dill and pepper.
10. Cook, stirring constantly, until mixture comes to a boil and thickens slightly.
11. Add meatballs to sauce; stir.
12. Serve over noodles.
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