Swedish Meatballs

1 can condensed cream of mushroom soup

1/2 cup water

1/4 cup sour cream

1 lb ground beef

1/2 cup soft bread crumbs

1/4 cup finely chopped onion

1 egg beaten

1/4 tsp ground nutmeg

2 tsp vegetable oil

Hot cooked egg noodles

cherry tomatoes and fresh parsley for garnish

Directions:

In a small bowl, combine soup, water, sour cream; set aside

In medium bowl, mix thoroughly beef, breadcrumbs, onion, egg, and nutmeg. Shape mixture into 16 meatballs.

In a 10-inch skillet over medium heat, in hot oil, brown meatballs a few at a time until thoroughly cooked and no longer pink. Spoon off excess fat.

Stir in soup mixture. Reduce heat to low. Heat through; do not boil. Serve over noodles. Garnish with tomatoes and parsley if desired.

*makes 4 main dish servings.