Prep 10 mins
Cook 10 mins
Not sure why they're called "Swedish Meatball" - they just taste like great, juicy burgers! We just made these in a skillet on med-high (5 mins per side) and they came out perfect! Cooking Light suggests to eat these on potato rolls or served over egg noodles and to top with 1 tablespoon of sour cream each. We had them on toasted rolls with a little cheese and spinach. Also, mine only made 5 servings (but I like thick burgers!).
- 1⁄3 cup onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 1 1⁄2 tablespoons white wine vinegar
- 1 teaspoon salt
- 1⁄8 teaspoon ground allspice
- 1⁄8 teaspoon ground nutmeg
- 1 1⁄2 lbs ground veal
- cooking spray
- Prepare grill.
- Combine first 9 ingredients. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
- Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side or until a thermometer registers 160°F.
- Remove from grill; let stand 5 minutes.
- Toast rolls on grill while burgers are resting.
These were so good and so tasty!! I didn't think they would be as delicious as they are with the vinegar and nutmeg, but it all melds together terrificly!! Very filling,too. We enjoyed these so much that we didn't even eat our fries!! (; Thank you so much- I will be making my burgers like this more often!!