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)
- Preheat oven to 400°F.
- 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.
- 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.
- 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.
- 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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