Swedish Meatballs
Great meatball to eat alone, or on top of a bed of pasta!
Combine bread crumbs, onion, salt, pepper, nutmeg and 3/4 cup water in a large mixing bowl. Let the water soak into crumbs for a few minutes.
Gently stir in ground beef until well blended; form into balls about 1 to 1 1/2 inches in diameter.
Brown meatballs in margarine and oil in a large skillet; remove with a slotted spoon to a 2 1/2-quart baking dish. Drain off all but 2 tablespoons of drippings; stir flour into drippings.
Cook, stirring constantly, until bubbly. Stir in beef broth and non-dairy creamer. Continue cooking, stirring constantly, until sauce thickens and boils for a minute.
Pour over Swedish meatballs in baking dish. Bake Swedish meatballs at 325° for 35 to 45 minutes.
Ingredients
Directions
Combine bread crumbs, onion, salt, pepper, nutmeg and 3/4 cup water in a large mixing bowl. Let the water soak into crumbs for a few minutes.
Gently stir in ground beef until well blended; form into balls about 1 to 1 1/2 inches in diameter.
Brown meatballs in margarine and oil in a large skillet; remove with a slotted spoon to a 2 1/2-quart baking dish. Drain off all but 2 tablespoons of drippings; stir flour into drippings.
Cook, stirring constantly, until bubbly. Stir in beef broth and non-dairy creamer. Continue cooking, stirring constantly, until sauce thickens and boils for a minute.
Pour over Swedish meatballs in baking dish. Bake Swedish meatballs at 325° for 35 to 45 minutes.
