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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is one of my husband's favorites. I created it using several other Swedish meatball recipes that didn't quite make the grade. Ingredients:
1 egg |
1/4 cup milk |
1 pound ground beef |
1/4 cup dry cream of wheat cereal |
1/4 cup minced onion |
1 (10.75 ounce) can condensed cream of chicken soup |
1 (10.75 ounce) can condensed cream of mushroom soup |
1 (12 fluid ounce) can evaporated milk |
1 tablespoon chopped fresh parsley |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, whisk together the egg and the milk. Add the beef, cream of wheat and onion and mix well. Shape into 1 inch balls. Place balls on a lightly greased baking sheet.
3. Bake at 350 degrees F (175 degrees C) for about 20 minutes.
4. Drain meatballs on paper towels, if needed. Then place meatballs in a lightly greased 2 quart casserole dish. In a separate medium bowl, combine the soups with the evaporated milk, stirring until smooth. Pour over the meatballs.
5. Bake uncovered at 350 degrees F (175 degrees C) for another 40 minutes. Sprinkle with parsley before serving.
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