Try this RBC Swedish Meatballs (Sauce Recipe Separate) recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 325 degrees F
Melt 1 tbsp butter in a large sauté pan over medium heat. Add the onion and cook until translucent. Remove the onion to a plate and cool. Wipe out pan with a paper towel.
In a large mixing bowl combine the ground meats, egg, breadcrumbs, onion, salt, pepper, and nutmeg. Mix gently with your hands or wooden spoon.
With a bowl of cold water standing by, form meatballs about 1-inch across. Dip fingers in cold water occasionally to keep the meat from sticking to you.
Melt the remaining butter in the sauté pan, once the foam has subsided add a layer of meatballs. Do not over crowd the pan. Shake the pan occasionally to keep the meatballs round. Brown all of the meatballs in batches, removing them to a large oven safe dish when cooked. Put the dish in the oven for about 20 minutes, being careful to not overcook.
(May need to wipe out the pan between batches, since the pan can become gross)
Save some of the fat remaining in the skillet to prepare the sauce.
GO TO SAUCE RECIPE
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Serving Size: 1 Serving (143g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 287 | ||
Calories from Fat: 139 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.5g | 21 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 166.9mg | 51 % | |
Sodium 177.8mg | 6 % | |
Potassium 285.7mg | 8 % | |
Total Carbohydrate 16.8g | 5 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 15.8g | ||
Protein 19.1g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 287
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