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Spaghetti with Swedish Meatballs

  Dry bread crumbs 1 Cup (16 tbs)
  Instant minced onion 1 Tablespoon
  Milk 1⁄2 Cup (8 tbs)
  Egg 1
  Salt 1 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Pepper 1 Dash
  Ground beef chuck 1 Pound
  Butter/Margarine 1⁄2 Cup (8 tbs), melted
  Unsifted all purpose flour 1⁄2 Cup (8 tbs)
  Crumbled dill weed 1⁄4 Teaspoon
  Water 2 Cup (32 tbs)
  Sour cream 1 Cup (16 tbs)
  Thin spaghetti 8 Ounce (Uncooked)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Garlic powder 1⁄4 Teaspoon

Soak bread crumbs and instant onion in milk.
Stir in egg, salt, nutmeg and pepper.
Add meat and mix well.
Shape into balls, using 1 rounded teaspoon of the mixture for each ball.
Fry meatballs in 1/4 cup butter or margarine until browned on all sides.
Remove and keep warm.
Measure drippings and add more butter or margarine if needed to equal 1/4 cup.
Blend in flour and dill.
Gradually add water, stirring constantly, and cook until thickened.
Remove from heat; cool slightly.
Add sour cream, a tablespoonful at a time, stirring constantly.
Return meatballs to sauce.
Heat to serving temperature, but Do Not Boil.
Meanwhile, cook spaghetti according to package directions; drain.
Combine remaining 1/4 cup melted butter or margarine with parsley and garlic powder.
Pour over spaghetti and toss lightly.
Arrange on serving platter with meatballs and sauce.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 953 Calories from Fat 529

% Daily Value*

Total Fat 59 g91.4%

Saturated Fat 32.3 g161.6%

Trans Fat 0 g

Cholesterol 216.1 mg72%

Sodium 731.8 mg30.5%

Total Carbohydrates 71 g23.7%

Dietary Fiber 3.3 g13.2%

Sugars 6.7 g

Protein 34 g67.1%

Vitamin A 26% Vitamin C 5.4%

Calcium 14.4% Iron 16.5%

*Based on a 2000 Calorie diet

Spaghetti With Swedish Meatballs Recipe