Swedish Meatballs have always been a family favorite of ours! A Christmas Eve tradition, they're even better when made with a mixture of ground beef, lamb, and veal - rather than just ground beef. – Tara
- Nonstick cooking spray
- 2 pounds lean ground beef
- 1 cup white breadcrumbs, soaked in 1/2 cup milk
- 2 eggs, beaten
- 2 tablespoons parsley flakes
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 16 ounces sour cream
- 1/2 cup beef broth
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cinnamon
- 1/4 teaspoon pepper
- Preheat oven to 375 degrees. Spray a 3-quart temp-tations® baking dish with nonstick cooking spray.
- In a large bowl, mix ground beef, breadcrumbs soaked in milk, eggs, 1 tablespoon of parsley flakes, 1/4 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and salt until well combined. Form into golf ball-sized meatballs, and place in a single layer in baking dish.
- Bake 25-30 minutes, rotating twice, until cutting into the largest meatball reveals no pink.
- Make the gravy in a saucepan over medium-high heat by combining sour cream, beef broth, nutmeg, cinnamon, pepper, remaining tablespoon parsley flakes, remaining 1/4 teaspoon garlic powder, and remaining 1/2 teaspoon onion powder. Heat just until simmering. Serve meatballs with rice, potatoes, or noodles, smothered in gravy.