Flavorful Swedish Meatballs
By HeatherS
Ingredients
- ADDITIONAL INGREDIENTS (for each batch):
- 2 eggs, lightly beaten
- 1/4 cup ketchup
- 3/4 cup dry bread crumbs
- 2 tablespoons dried parsley flakes
- 2 tablespoons Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 2 pounds ground beef
- 1 pound ground pork
- 1 envelope brown gravy mix
- 1/2 cup sour cream
- Dash each nutmeg and pepper
- Hot cooked noodles
Details
Servings 7
Preparation time 20mins
Cooking time 40mins
Preparation
Step 1
In a large bowl, combine the first 10 ingredients. Crumble meat over mixture and mix well. Shape into 1-in. balls (about 6 dozen).
Place meatballs on greased racks in shallow baking pans. Bake at 400° for 20 minutes or until no longer pink, turning often; drain. Cool. Place about 35 meatballs each into freezer containers. May be frozen for up to 3 months.
To prepare Swedish meatballs: Completely thaw in the refrigerator. In a large skillet, prepare gravy according to package directions. Add meatballs; cover and cook for 10 minutes or until heated through. Remove from the heat; stir in the sour cream, nutmeg and pepper. Serve over noodles.
Yield: 2 batches (35 meatballs per batch).
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