 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
I can still remember how happy it made my mom to cook something special for a family gathering. My parents were ranchers all their lives, so almost every main dish featured beef. This is Mom's recipe for tender Swedish meatballs with a thick savory gravy. -Donna Hanson, Lusk, Wyoming Ingredients:
4 eggs |
1 cup milk |
8 slices white bread, torn |
2 pounds ground turkey or beef |
1/4 cup finely chopped onion |
4 teaspoons baking powder |
1 to 2 teaspoons salt |
1 teaspoon pepper |
2 tablespoons shortening |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
1 can (12 ounces) evaporated milk |
minced fresh parsley |
Directions:
1. In a large bowl, beat eggs and milk. Add bread; mix gently and let stand for 5 minutes. Add beef, onion, baking powder, salt and pepper; mix well (mixture will be soft). Shape into 1-in. balls.
2. In a large skillet, brown meatballs, a few at a time, in shortening. Place in an ungreased 3-qt. baking dish. In a bowl, stir soups and milk until smooth; pour over meatballs. Bake, uncovered, at 350° for 1 hour. Sprinkle with parsley. Yield: 8-10 servings.
|
|