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Spaghetti With Swedish Meatballs

21st.Century.Chef's picture
Ingredients
  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
Directions

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: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Blending
Ingredient: 
Beef
Servings: 
4

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