Swedish Meatballs
- Carbohydrate 2.04573500057315 g
- Cholesterol 78.610702901268 mg
- Fat 17.5187188754121 g
- Fiber 0.269350006222725 g
- Protein 21.7459203961583 g
- Saturated Fat 6.93881610628649 g
- Serving Size 1 1 Serving (143g)
- Sodium 81.9347410550721 mg
- Sugar 1.77638499435042 g
- Trans Fat 2.49754754602293 g
- Calories 259 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, whisk together the egg and the milk. Add the beef, cream of wheat and onion and mix well. Shape into 1 inch balls. Place balls on a lightly greased baking sheet.
- Bake at 350 degrees F (175 degrees C) for about 20 minutes.
- Drain meatballs on paper towels, if needed. Then place meatballs in a lightly greased 2 quart casserole dish. In a separate medium bowl, combine the soups with the evaporated milk, stirring until smooth. Pour over the meatballs.
- Bake uncovered at 350 degrees F (175 degrees C) for another 40 minutes. Sprinkle with parsley before serving.
A casual glance at the ingredient list reveals a straightforward combination of ground beef, dairy, and canned soup, yet it omits how the structural integrity holds up under prolonged freezing and reheating conditions. Understanding the moisture retention provided by the milk and egg binder allows home cooks to plan ahead without sacrificing texture. When dealing with prepared casseroles containing dairy-heavy cream soups, careful temperature management during storage prevents the sauce from breaking or separating upon thawing.
Freezing and Reheating Strategy
Allow the baked casserole to cool completely to room temperature within two hours before transferring portions to airtight glass containers. Frozen properly at zero degrees Fahrenheit, these meatballs maintain optimal quality for up to three months. Reheat thawed portions gently in a covered saucepan over medium-low heat, stirring occasionally, until the internal temperature reaches 165 degrees Fahrenheit.
Texture Control
The dry cream of wheat cereal functions uniquely as an absorbent binder, locking in meat juices during the initial twenty-minute oven bake. Draining the baked meatballs on paper towels removes excess grease before they enter the casserole dish, which stops the final cream and mushroom sauce from becoming oily. Whisking the condensed soups and evaporated milk until completely smooth guarantees a uniform gravy that clings to the one-inch spheres.
Dietary Adjustments
Modifying this formulation for specific nutritional needs involves simple swaps without rewriting the entire cooking method. Substitute standard dairy milk and canned soups with plant-based alternatives at a one-to-one ratio, though high-fat coconut milk works best to mimic the richness of evaporated milk.
