Serves: 96
Total Calories: 14
1. In a large bowl, lightly beat egg with a fork. Add cream, crumbs, salt and pepper. Stir and let stand until crumbs are moistened. Add beef, potatoes and onion. Mix well with a wooden spoon or your hands (mixture will be soft). Cover and refrigerate for 1 1/2 hours or until well chilled.
2. With moistened hands, form mixture into 3/4 -inch balls. Place on lightly greased 15 1/2 x 10 1/2 x 1-inch jelly roll pans. Bake immediately or cover and refrigerate up to 24 hours.
3. Bake in a preheated 400° oven for 18 to 20 minutes or until browned and cooked through. Drain meatballs on paper towels if necessary.
4. Serve on a warming tray or thread meatballs onto wooden picks with pickled onions, pineapple chunks, marinated mushrooms or cherry tomatoes.
This Swedish Meatballs recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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