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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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I like Swedish Meatballs on rice, but egg noodles will work, too. From a little cookbook called Steppingstone Cookery. Ingredients:
2 1/2 lbs lean ground beef |
1 cup onion, finely chopped |
1 cup italian seasoned breadcrumbs |
2 eggs |
1/2 teaspoon pepper |
1/2 teaspoon salt |
1/2 teaspoon season-all salt, mccormick |
1/2 teaspoon nutmeg |
garlic, minced |
2 (10 1/2 ounce) cans condensed golden mushroom soup |
2 (10 1/2 ounce) cans cream of mushroom soup |
1 pint sour cream |
3/4 cup milk |
Directions:
1. Meatballs: Mix meat and ingredients; mix well.
2. Roll the meatballs into small 3/4 inch balls and brown them. Makes approximaately 100.
3. Sauce: Mix sauce ingredients and heat over a low flame (or in a crock pot). Add the meatballs when the sauce is hot.
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