Lighter Swedish Meatballs

By ebdonahue

Ingredients

• For the meatballs:
• 1 pound lean ground beef or ground turkey
• 1 large egg
• 1/4 cup fat-free milk
• 1/3 cup fine dry bread crumbs
• 2 teaspoons minced onions, dry (recommended) or fresh
• 1 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground allspice
• For the sauce and serving:
• 2 tablespoons butter
• 2 tablespoons flour
• 2 teaspoons beef bouillon granules
• 1/8 teaspoon ground black pepper
• 2 cups fat-free milk
• 2 cups cooked pasta, egg noodles or rice

Details

Servings 30
Adapted from thecomfortofcooking.com

Preparation

Step 1

Preheat oven to 350 degrees F. Prepare a large baking sheet lined with aluminum foil and sprayed with nonstick cooking spray.

In a large bowl, combine all ingredients and mix well with your hands. Shape into about 30 (1-inch) meatballs. Arrange meatballs on baking sheet. Bake 20 to 25 minutes, or until cooked through. Remove from oven and pat dry with paper towels (this helps the sauce stick better).

Meanwhile, melt butter in a large skillet on medium-high heat. Stir in flour, bouillon granules and pepper. Gradually add milk, whisking constantly as you pour. Bring to a boil then reduce heat to a simmer, stirring frequently. Simmer 6-7 minutes, or until sauce has significantly thickened. Add meatballs to skillet, cooking until heated through.

Serve on top of warm, cooked pasta, egg noodles or rice.

Enjoy!