Ingredients for Not So Swedish Meatballs A1
- 12 slices white bread (cubed)
- 1/8 cup water
- 1 lb ground turkey
- Extra Large Egg
- 1 tbsp prepared mustard
- A.1. Original Sauce
- 1/2 tbsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp dry mustard
- Mayonnaise
- Vegetable Oil
- Beef Stock
- 1 tsp cumin
- Cornstarch
- 3 tbsp cold water
- Egg Noodles
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How to Make Not So Swedish Meatballs A1
- Preheat oven to 375°F (190°C).
- In a large bowl, combine 12 slices of white bread (cubed and moistened with 1/8 cup water), 1 lb ground turkey, 1 large egg, 1 tbsp prepared mustard, 1/4 cup A1 Steak Sauce, 1 tbsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/2 tsp black pepper, 1 tbsp dry mustard, and 1/8 cup mayonnaise. Gently mix with your hands until just combined.
- Roll the mixture into 16 meatballs.
- Heat 1/4 cup olive oil in an oven-safe skillet over medium heat. Brown the meatballs on all sides.
- In a separate saucepan, combine 3 cups beef broth, 1/4 cup A1 Steak Sauce, 1/2 tbsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp cumin. Bring to a simmer.
- In a small bowl, whisk together 3 tbsp cornstarch and 3 tbsp cold water until smooth.
- Slowly whisk the cornstarch slurry into the simmering broth, stirring constantly until the gravy thickens.
- Add the browned meatballs (with their oil drippings) to the gravy. Cover the skillet and transfer to the preheated oven.
- Bake for 20 minutes, or until the meatballs are cooked through and the gravy is bubbly.
- While the meatballs are baking, cook 1 lb pasta according to package directions.
- Serve the meatballs over pasta, generously topped with the delicious A1 gravy.
Nutrition Information (Approximate per serving)
Sodium
78 g
Sugar
24g
Fat
34g
Carbs
43g
