Swedish Meatballs

4.1
(66) 58 Reviews
Prep Time
20
min.
Total Time
30
min.
Servings

6 servings

What You Need

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Make It

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  • 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.

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.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 310
% Daily Value
Total fat 22g
Saturated fat 11g
Cholesterol 120mg
Sodium 500mg
Carbohydrate 10g
Dietary fiber 0g
Sugars 4g
Protein 18g
   
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • mytymy | Thu, Aug 7 2014 9:43 AM

  • sharbear51360 | Tue, Apr 15 2014 9:25 PM

    I try this on my husband and two friends. They said it was different and did not taste good at all. None of them liked it. We are talking from ages from 50 to 59.... I guess kids like it cause they haven't ate this before... I won't make it again...

  • jennipen97 | Thu, Mar 7 2013 7:59 AM

    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 spectacular!

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