I was looking through a Cooking Light magazine and found this delicious looking recipe. It did not disappoint. The original recipe calls for 90% lean ground sirloin. But turkey was on sale this week and that's what I used. It was still delicious. The family went back for seconds and everyone was happy. Gotta love that!
Total Time: 30 minutes
Yield: 4 servings
Source: adapted from Cooking Light magazine - Swedish Meatballs with Red Currant Pan Sauce
Supplies:
Mix top ingredients and form into small balls. Place formed balls in 9x13 inch baking dish. Melt the sauce and pour over meat balls.
Mix all ingredients and form meatballs. Bake in shallow pan at 350 degrees F for 10-12 minutes until browned and cooked through.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl, combine ground beef, ground pork, chopped onion, bread crumbs, egg, and milk...
Using your favorite recipe for meatballs or purchased frozen meatballs, brown in a skillet. Add 1 can of cream of mushroom soup, 1 can of coconut milk, and 1/2 cup minced parsley (optional).
A very tasty, quick meal. If you use frozen meatballs, the preparation is about 15 minutes. A lot faster than going out for fast food or pizza, and so much healthier and cheaper!
Mix 3/4 cup of the water and 1/4 cup of the soup in a large bowl. Add meat, dry stuffing mix and eggs; mix lightly.
A very nice change from spaghetti and meatballs. Nutmeg can be substituted for the mace if you don't have it. You may also add a dash of cardamom to the meatballs or the sauce.
