Swedish Meatballs (Breen)

Author: Jane
Serves 4-6

1 to 1.5 lbs ground beef 3/4 cup breadcrumbs
1/4 cup milk 1 egg
1 smallish onion, finely chopped 1/4 tsp nutmeg
1/4 tsp black pepper 3 Tbs flour
3 Tbs butter, margarine, or pan drippings from meatballs 3/4 cup water
1 cup half-and-half 3 tsps instant beef bouillon crystals
Egg noodles (up to a pound)

Mix ground meat, breadcrumbs, milk, egg, onion, nutmeg, and pepper.  Make meatballs, about 1 inch across.  Bake on ungreased cookie sheet with sides, jelly roll pan, or equivalent, in a 350 degree oven, about 20 minutes.  Set aside and keep warm.

Melt butter in a saute pan, and add the flour to make a creamy roux (use low heat).  Add the liquids slowly.  Stir in the bouillon crystals.
More liquid may be needed, if so use milk or water.  Bring to a boil, stirring constantly.  Simmer one or two minutes.

Notes and Variations

Serve over egg noodles.

This recipe does not call for any added salt; those used to a salty diet may add some to either the meatballs or the gravy, or both.


Adapted from the Betty Crocker International Cookbook (Minneapolis: General Mills, 1980), pg. 138

Every sentient race, according to G'Kar, has food resembling Swedish meatballs. The Narn call it "breen."  ("Walkabout", Babylon 5)