Swedish Meatballs

From the Kitchen of Cheryl Qualls

The real title for this recipe is Meatballs and Gravy. My kids call these "swedish" meatballs, although they really aren't. Having grown up near Geneva, Illinois I know what real swedish meatballs should taste like! These are very good though and make a great cold weather meal.

Ingredients

2 pounds very lean ground beef
1/2 cup fat free sour cream (or plain yogurt)
1 egg, slightly beaten
3 T dried onion soup mix
1 1/2 cups bread crumbs (plain, not seasoned)

2/3 cup flour
1 teaspoon paprika (I use mild)
1 can cream of mushroom or cream of chicken soup (condensed type)
2 cups of water.

Directions

Mix first 5 ingredients and make into 1" meatballs.
Roll in the flour and paprika. (I put it in a ziplock bag and shake a few at a time to coat.)
Brown the meatballs in a little olive oil.
In a separate bowl, add remaining ingredients and whisk together until smooth.
Add that mixture to the pan of meatballs slowly and simmer 20 minutes.
Put the whole shebang in a deep casserole to bake, covered. Bake at 350 for about 30 minutes.
Serve over hot buttered noodles or rice. You can double up on the liquids if your family likes lots of gravy. I usually serve this with whole green beans and whole wheat baking powder bisquits.

Swedish Meatballs

From the Kitchen of Cheryl Qualls

Ingredients

Directions

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