Swedish Meatballs
You don't have to grind the stuffing mix, but I like the texture of the meatballs better.
You don't have to grind the stuffing mix, but I like the texture of the meatballs better.
- Carbohydrate 175.0453080263 g
- Cholesterol 348.557899442 mg
- Fat 90.270923789675 g
- Fiber 5.95470462003576 g
- Protein 79.3378525478 g
- Saturated Fat 33.957832643125 g
- Serving Size 1 1 Serving (629g)
- Sodium 4359.433498486 mg
- Sugar 169.090603406264 g
- Trans Fat 24.652510344025 g
- Calories 1845 calories
Step-by-step
- Mix ground meats, egg, stuffing mix, onion and water in a bowl.
- Make 32 small meatballs and place on a sided baking pan, lined with foil.
- Bake meatballs for 30 minutes. Meanwhile cook egg noodles.
- In a large skillet prepare gravy mixes as directed, stir in cooked meatballs. simmer 5 minutes.
- Stir in sour cream. Season with nutmeg and pepper.
- Serve over egg noodles
Why are the meatballs sticking to the baking pan? When forming thirty-two individual spheres from a high-fat meat mixture, lining the sided baking pan with heavy-duty aluminum foil prevents protein adhesion and simplifies cleanup during high-heat roasting.
Baking and Sauce Management
Roasting the beef and pork combination at 400 degrees Fahrenheit for 30 minutes renders excess fat while establishing a firm exterior crust. Transferring the cooked protein directly into prepared brown gravy requires a gentle five-minute simmer to marry the starches without toughening the meat fibers. Incorporating sour cream off direct high heat prevents the dairy proteins from curdling.
- Grinding commercial stuffing mix finer than the package default yields a smoother interior texture, though unground breadcrumbs function as an adequate 1:1 substitute.
- Stirring the sour cream vigorously before blending into the simmering gravy ensures complete emulsification without fat separation.
- Storing leftovers in an airtight glass container within the refrigerator maintains structural integrity for up to three days.
