Swedish Meatballs

photo by:kraft

My family raved! The nutmeg sounded repulsive in a meat dish to me. I substituted cumin for nutmeg and celery salt and garlic salt in place of the regular salt. It was spec...read more

posted by

jennipen97

on 3/7/2013

time

prep:

20 min

total:

30 min

servings

total:

6 servings

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what you need

egg

lb. ground beef

cup STOVE TOP Homestyle Herb Stuffing Mix in the Canister

1/2

cup milk

1/2

tsp. ground nutmeg, divided

1/4

tsp. salt

Tbsp. butter or margarine

Tbsp. flour

cup beef broth

cup BREAKSTONE'S or KNUDSEN Sour Cream

Make It

BEAT egg in large bowl until foamy. Add meat, stuffing mix, milk, 1/4 tsp. of the nutmeg and salt; mix just until blended. Shape into 1-inch balls.

MELT butter in large skillet on medium heat. Add meatballs; cook until browned on all sides, stirring occasionally. Remove meatballs from skillet; cover to keep warm.

ADD flour to drippings in skillet; stir until well blended. Cook 1 minute. Add broth; bring to boil. Reduce heat to low; simmer 3 minutes or until thickened. Stir in sour cream and remaining 1/4 tsp. nutmeg. Return meatballs to skillet; simmer 2 minutes or until heated through. Serve over hot cooked rice or noodles.

Kraft Kitchens Tips

Substitute

Prepare as directed, using STOVE TOP Chicken Flavor Stuffing Mix in the Canister.

Size-Wise

Enjoy this traditional flavorful dish on a special occasion.

Special Extra

Use a combination of 1/2 lb. each ground beef and ground pork.

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Ingrid137

posted:8/29/2004

I dont´t know if this is a good recipe, since i haven´t done it. But I have to comment on the facy that it´s called "swedish meatballs". As a young, though not at all traditional swede, i have to react on this. You can´t find a single home in sweden, or a restaurant or anything in that way, that would call this meatballs. The third moment in this recipe is totally uneccerary. We don´t do it that way. Plus, meatballs are always served with potatoes and lingonberrys and brown gravy. So. That´s it. =)

Jgoeckel