Swedish Meatballs |
| Name: |
Mike Greenhoe |
| Base: |
Maxwell AFB/Gunter AFS |
| Recipe: |
This is a quick and easy recipe that is simple - yet tasty.
1 pound ground beef (I use 93%-97% lean)
1 egg
1/4 cup milk
onion powder to taste (I use teaspoon)
garlic powder to taste (I use about a half teaspoon)
1/2 cup ritz or club cracker crumbs
1 10.75 ounce can condensed cream of chicken with herb soup
1 10.75 ounce can condensed cream of celery soup
1 12 fluid ounce can of evaporated milk
1 tablespoon of chopped fresh parsley or fresh chives
salt and pepper to taste
Preheat oven to 350 degrees F. In a large bowl, whisk together the egg and milk. Add the ground beef, cracker crumbs, the onion and garlic powder, salt and pepper and mix well. Shape into 1 inch balls. Place the balls on a lightly greased baking sheet (if using a non-stick baking sheet there is no need to lightly grease). Bake at 350 degrees F for about 20-22 minutes. If needed, drain the meatballs on paper towels. Then place the 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. Bake uncovered at 350 degrees F for another 40 minutes to an hour. Sprinkle with parsley or chives before serving.
I suggest mashed potatoes or egg noodles to serve with this dish.
I also put a light sprinkle of pepper on top before serving. Another note, if prepared early and after they are done cooking the dish with the meatballs and gravy are left in the oven with the oven off, the gravy will become thicker and creamier. Plus everything will stay warm for supper. |
| |
|
|
