Tuesday, April 17, 2007

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
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.

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