Classic Swedish Meatballs

• 40 min
• 4 SERVINGS
• 410 Cal
• 37 g Protein

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.
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.
Cook's Tip: Meatballs may also be served as an appetizer.