Swedish Meatballs

I will admit that I am a big wimp when it comes to trying new foods. And for some reason Swedish Meatballs have been on my list of things I never wanted to try. I really am not sure why, maybe because they have Swedish in the name I assumed they would be crazy weird. I know that there are some recipes for them that have veal or some other crazy ingredients. Then I saw this recipe over at Tasty Kitchen, which is a great site started by Pioneer Women ( this women is amazing a deserves a whole post to her self. But check out her website and her new cookbook). I made this last night, so Yummy and so Good!! And most importantly the kids devoured it as well. They are meat ball lovers of any kind so I wasn't surprised. I added a few more spices but other then that followed it exactly. Next time I make it will double the gravy recipe, well at least the liquid part, the gravy was really thick so next time I think Iwill 1 1/2 or double the liquid and not the flour. We had a perfect amount of meatballs enough for dinner and Colin to take a Lunch to work. Here is the recipe, Enjoy!!!

Ingredients

• 1-¼ pound Ground Turkey Or Beef- I used beef
  
• ¾ cups Dried Bread Crumbs
• ⅓ cups Finely Chopped Onion (or 1-2 T Dried Minced)
• 1 Tablespoon Parsley Flakes
• ⅛ teaspoons Nutmeg
• 1 whole Beaten Egg
• 2-¼ cups Milk, Divided
• 2 Tablespoons Flour
• 2 teaspoons Beef Bouillon Granules (or 2 Cubes)
• ⅛ teaspoons Pepper
• ½ teaspoons Salt, Or To Taste

In medium bowl, mix meat, bread crumbs, onion, parsley and nutmeg ( I also added some kosher salt and pepper and then a little garlic powder). Beat egg and 1/4 cup milk together and add to the meat mixture. Blend together until combined. Shape into 25-30 meatballs (depending on size). Bake in a 375F oven for 20-25 minutes, until done.

While meatballs are cooking, in large skillet on the stove, whisk together the remaining 2 cups milk, flour, bouillon and pepper. Cook over medium heat until thickened, then add the salt. After meatballs are done, add them to the skillet, and coat with sauce. Serve over rice or pasta. Makes 4-6 servings.