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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Another great recipe found in Parents magazine. Serve over egg noodles with a side of cooked vegetables and you've got a meal! Ingredients:
4 pieces firm white bread, cubed |
1 cup fat-free half-and-half, divided |
1 large egg, beaten |
1 lb lean ground beef |
1/4 cup dry plain breadcrumbs |
1 tablespoon grated onion |
1 teaspoon salt |
1/4 teaspoon nutmeg |
1/4 teaspoon pepper |
2 teaspoons butter |
1 (12 ounce) jar home style beef gravy |
lingonberry sauce (optional) or red currant jam (optional) |
Directions:
1. Heat oven to 350°F.
2. In a large bowl, combine Bread, 1/2 cup Half-and-Half, and the Egg.
3. Let soak for 5 minutes.
4. Mash bread mixture with a fork and add all remaining ingredients except the Butter and Gravy.
5. Mix together and shape into mini meatballs.
6. Melt Butter in a nonstick saucepan over medium heat.
7. Add meatballs in batches, browning on all sides.
8. Transfer finished meatballs to a baking dish. Mix in 1/4 cup Gravy.
9. Cover and bake 20 minutes.
10. Meanwhile, in a saucepan, over medium heat, combine remaining Gravy and remaining 1/2 cup Half-and-Half.
11. Bring just to a boil, then reduce heat to low simmer, covered, for 10 minutes.
12. Serve meatballs with creamy Gravy, and Lingonberry Sauce, if desired.
13. Leftovers can be stored in freezer for up to 1 month.
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