Meatballs and ribbon noodles are a quintessential
Swedish dish. Moistened with evaporated milk and seasoned with
dill these tender and aromatic meatballs are the perfect partner
for luscious noodles and gravy.
Swedish Meatballs
- Meatballs:
1 1/2 pounds ground beef
1/2 cup chopped onions
1/2 cup plain bread crumbs
1/2 cup water
1 large egg, lightly beaten
2 tablespoons dry instant nonfat dry milk
1 teaspoon garlic salt
1/4 teaspoon ground nutmeg
Gravy:
1/2 cup vegetable oil
1/2 cup all-purpose flour
2 1/2 cups beef broth
1 cup NESTLÉ® CARNATION® Evaporated Milk
1/4 teaspoon dried dill weed*
1/4 teaspoon ground black pepper
10 cups (1-pound) dry noodles, cooked and drained
- For Meatballs: Preheat
oven to 350°F (175°C).
- Mix all meatball ingredients
lightly but thoroughly in medium bowl. Shape into 2-inch balls.
Place in jelly-roll pan.
- Bake for 20 to 25 minutes
or until no longer pink. Drain; reserve fat drippings. Keep meatballs
warm.
- For Gravy: Combine 1/2
cup fat drippings from meatballs (adding vegetable oil to make
1/2 cup) and flour in large saucepan. Cook over medium heat,
stirring constantly, until mixture comes to a boil. Boil for
1 to 2 minutes. Stir in broth, evaporated milk, dill and pepper.
Cook, stirring constantly, until mixture comes to a boil and
thickens slightly. Add meatballs to sauce; stir. Serve over noodles.
Makes 10 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
