Swedish Meatballs

I made this recipe to culminate our two week study of the Scandinavian countries. I combined a couple recipes I found and it was delicious! I served this over egg noodles with a side of green beans. (The green beans and the sauce were a great combination too!)

6 Tablespoons butter, divided
1 onion, chopped
2/3 cup bread crumbs
1 can evaporated milk, divided
1 pound ground beef
1 egg
3/4 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon parsley, divided
1 can cream of mushroom soup
1 can cream chicken soup

Melt 3 Tablespoons butter in large oven-safe skillet. Add the chopped onion and saute 5-10 minutes until tender.
Meanwhile, use 2 Tablespoons evaporated milk to moisten breadcrumbs. Then blend in egg, salt, pepper, and a pinch of parsley. Finally add beef and sauteed onion. Once blended well, form into golf ball size meatballs.
In same skillet, melt remaining butter. Brown meatballs in the simmering butter.
While meatballs are browning, combine remaining evaporated milk, remaining parsley, and soups in mixing bowl. Blend well and pour over browned meatballs. Bake uncovered at 350 degrees for 40 minutes.
Serve over egg noodles. Enjoy!

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