Swedish Meatballs

This is a very tasty and hearty meal. I usually serve the meatballs on egg noodles or even on mashed potatoes.

To make the meatballs:


1 pound lean ground beef (93/7)
1/2 cups dry bread crumbs
1/4 cup skim milk
1 t onion powder
1 t garlic powder
1/2 t Worcestershire sauce
1 egg


Mix ingredients; shape into twenty 1 1/2-inch balls (can make them larger or smaller - your preference). Bake in 13x9x2 inch pan on a rack so grease falls away while cooking, in 400 degree oven until light light brown, 20 to 25 minutes.

To make the sauce:

2 tablespoons butter
2 tablespoons flour
1/2 cup dry sherry
1 cup fat free beef broth
Salt and pepper (to taste)
1 teaspoon Dijon mustard
1/2 cup fat free sour cream 

Melt butter over medium heat. Sprinkle in flour and whisk until a smooth paste is formed. Slowly add sherry while continuing to whisk sauce; cook until sherry reduces by half. Slowly add broth and continue to whisk until the sauce thickens. Turn off heat and whisk in salt, pepper, Dijon mustard and sour cream.

Add the meatballs to the sauce and stir until coated. Serve over cooked egg noodles.