Swedish Meatballs I

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  • Source: Forbidden Foods Diabetic Cooking
  • Original recipe
  • Yield: 12 servings



  1. In a large bowl, whisk the egg with the milk and bread crumbs; let stand for 5 minutes.
  2. Add the onion, parsley, salt, allspice, and nutmeg; blend well.
  3. Add the meats and stir with a fork until well blended.
  4. Cover and chill for at least 30 minutes.
  5. Sprinkle with flour on a piece of waxed paper and place next to the meat bowl.
  6. Shape the meat into 48 meatballs, about 1 tablespoon each.
  7. Dip each meatball lightly in the flour and place on a baking sheet.
  8. Set aside.
  9. In a large nonstick skillet, heat 1 teaspoon of the oil.
  10. Add half the meatballs and cook until browned all over, 5 minutes.
  11. Cover and cook the meatballs until the meat is no longer pink, 20 – 25 minutes, turning occasionally (remaining meatballs should be refrigerated).
  12. Transfer the cooked meatballs to a bowl, cover, and keep warm.
  13. Remove any small meat pieces from the skillet.
  14. Repeat step 3 with the remaining meatballs.

Nutritional information[edit]

  • Calories: 106 | Protein: 15 g | Sodium: 65 mg | Cholesterol: 54 mg | Fat: 3 g | Carbohydrates: 5 g
  • Exchanges: ½ starch | 2 very lean meat