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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I've been looking for a Swedish Meatball recipe that doesn't contain mushrooms (I dislike them)... and since most of them do, I wasn't having much luck! My mother was flipping through a Good Housekeeping magazine and came across one without the mushrooms, finally! We made it this evening and it was delicious! I hope you enjoy it, too! Ingredients:
1 1/2 lbs ground beef |
1 (6 ounce) box stove top stuffing mix (we use roasted garlic) |
2 eggs, beaten |
1 small onion, finely chopped |
1 1/4 cups water |
1 (12 ounce) jar beef gravy |
1 cup sour cream |
Directions:
1. Preheat oven to 400 degrees.
2. Mix ground beef, stuffing mix (dry mix, do NOT prepare according to box), eggs, onion and water.
3. Shape into 32 meatballs (more or less, depending on how big or small you want them).
4. Place meatballs in 13x9 baking dish (use 2 dishes if the meatballs are too crowded).
5. Bake 25 minutes or until done.
6. Mix gravy and sour cream in large saucepan.
7. Add meatballs to sauce mixture, stir lightly.
8. Cook on low for 5 minutes.
9. Serve over egg noodles.
10. Enjoy!
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