Classic Swedish Meatballs


Classic Swedish Meatballs


  • 1 pound ground beef (93% lean or leaner)
  • 1/4 cup seasoned dry bread crumbs
  • 1 packet (1 to 1-1/4 ounces) dry onion soup mix, divided
  • 2 egg whites
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground black pepper
  • 2 cups reduced-fat 2% milk
  • 1 Tbsp. cornstarch
  • 2 Tbsp. water
  • 1/8 teaspoon ground white pepper
  • 2 cups hot cooked whole wheat egg noodles
  • 2 Tbsp. chopped fresh parsley (optional)


  1. Preheat oven to 400°F.
  2. Combine ground beef, bread crumbs, 2 tablespoons onion soup mix, egg whites, nutmeg and black pepper in large bowl, mixing lightly but thoroughly. Shape into 24 1-inch meatballs. Stir remaining onion soup mix into milk in medium bowl; set aside.
  3. Generously spray broiler rack with nonstick cooking spray. Place meatballs on rack in aluminum foil- lined broiler pan. Bake in 400°F oven 18 to 20 minutes until instant-read thermometer inserted in center registers 160°F. Remove from oven; keep warm.
  4. Meanwhile, heat large nonstick skillet over medium heat until hot. Dissolve cornstarch in water. Combine milk mixture with cornstarch mixture; add to skillet. Bring to a boil, cook 4 to 6 minutes until sauce is thickened, stirring often. Stir in white pepper. Return meatballs to skillet; cook 4 to 5 minutes until heated through.
  5. Serve meatballs and sauce over noodles; garnish with parsley, if desired.

Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.


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