Swedish Meatballs

Swedish meatballs in a savory mushroom sauce, served over buttery egg noodles with parsley. Accompanied by a crisp and vitamin-rich salad prepared by Chef Tony.

 

Here's the recipe:

 

Meat balls:

1 lb. ground beef

1/4 c. quick-cooking rolled oats

1 egg

1/2 t. salt

1 T. instant minced onion

2 T. ketchup

 

Heat oven to 450 degrees. Combine above ingredients and mix thoroughly. Shape into 24 one-inch balls. Place in a 12" x 7 1/2" x 2" baking dish (I use a jelly roll pan) and bake for 8 - 10 minutes or until done.

 

Noodles:

12 oz. egg noodles

1 T. butter

1 T. fresh snipped parsley

 

Cook noodles according to package directions, drain and toss with butter and parsley.

 

Sauce:

1 10.75 oz. can cream of mushroom soup

1/2 c. dairy sour cream (you can use light, too)

1/2 c. milk

1 1/2 t. paprika

 

Combine sauce ingredients in a medium sauce pan and whisk to blend. Fold in the cooked meatballs. Cook over medium-low heat, stirring frequently, until hot. Serve over the parsley-buttered noodles. Makes six servings.

 

Done