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

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).