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Classic Swedish Meatballs

Swedish Meatballs make a delicious main course or appetizer. The flavorful meatballs are made with a famously creamy sauce.

Cook Mode

Ingredients:

  • 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 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 2 cups reduced-fat 2% milk
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/8 teaspoon ground white pepper
  • 2 cups hot cooked whole wheat egg noodles
  • 2 tablespoons chopped fresh parsley (optional)

Cooking:

  1. 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.
  2. 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.
    3. 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.
  3. 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.
  4. Serve meatballs and sauce over noodles; garnish with parsley, if desired.
    5. Cook's Tip: Meatballs may also be served as an appetizer.

Nutrition Information

The Essential Ingredients

Safe Handling Tips

FAQs

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!