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SWEDISH MEATBALLS WITH CREAM SAUCE
ķĸ
ሑሑሑሑሑሑሑሑሑሑ ᇺ ሑሑሑሑሑሑሑሑሑሑ
1 pound boneless beef
round steak, cut into
1-inch strips
1
⁄
2
pound boneless veal,
cut into 1-inch strips
1 medium onion, cut into
sixths
2 slices whole wheat
bread, broken into
pieces
1 teaspoon salt
1
⁄
2
teaspoon nutmeg
1
⁄
4
teaspoon allspice
1
⁄
4
teaspoon black pepper
1
⁄
4
cup fat-free egg
substitute or 1 egg
1
⁄
2
cup low-fat milk
Assemble Food Grinder, using fine grinding
plate. Attach Food Grinder to mixer. Turn to
Speed 4 and grind beef, veal, onion, and bread
into bowl placed under grinder. (Return mixture
to grinder and grind once or twice more for extra
fine meatballs.) Add all remaining ingredients;
mix well.
Shape mixture into 1-inch meatballs and arrange
in 15
1
⁄2x10
1
⁄2x1-inch baking pans. Bake at 450°F
for 15 minutes, or until browned and no longer
pink in center.
Cream Sauce
1
⁄
4
cup drippings from
meatballs OR
margarine or butter
1
⁄
4
cup flour
2 cups whole milk
2 teaspoons instant beef
bouillon granules
1
⁄
8
teaspoon black pepper
While meatballs are baking, prepare Cream
Sauce. Heat drippings or melt margarine in large
saucepan. Add flour and stir until bubbly.
Gradually stir in all remaining ingredients. Cook
over medium-low heat until mixture thickens and
just begins to bubble. Pour over Swedish
Meatballs.
Serve meatballs as an appetizer or combine with
cooked noodles as a main dish.
Yield: 20 appetizer servings (4 meatballs per
serving) OR 10 main dish servings (8 meatballs
per serving).
Per appetizer serving: About 86 cal, 9 g pro,
5 g carb, 3 g fat, 28 mg chol, 247 mg sod.
Per main dish serving: About 173 cal, 19 g pro,
9 g carb, 6 g fat, 56 mg chol, 494 mg sod.