tammysfreebies
09-24-2001, 07:38 PM
Swedish Meatballs
In today's hectic world, no one wants to cook when they get home at night. This is a simple meal that can be made in advance and
then reheated quickly. It's also nice because the amounts can be
easily increased or decreased depending on your family size.
Ingredients:
2 lbs. ground beef
1 onion, finely chopped
1/2 tsp. minced garlic
3 Tbsp. milk
1 egg
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
3/4 cup of Italian bread crumbs
1 tsp. steak sauce
2 cans cream of mushroom soup
4 beef bouillon cubes
1 package of egg noodles
2 cups water
Directions:
In a medium bowl, combine the ground beef, chopped onion, minced
garlic, milk, egg, bread crumbs, steak sauce, salt, pepper, and
garlic salt. Mix well (I use my hands -- clean of course).
Shape meat mixture into 1/2 inch balls. Brown until they are
cooked through. They will need to be turned often.
Put the meatballs in a crock pot.
In the pan that the meatballs were browned in, combine both cans
of cream of mushroom soup, 2 cups of water, and the beef bouillon.
Using a whisk, mix until all are combined and no lumps remain.
Heat to a simmer and then pour into the crock pot.
Cover and cook the meatballs on high for about three hours.
Then turn the crock pot down to low and cook for one more
hour.Stir occasionally.
Cook the egg noodles according to package directions. Serve the
Swedish meatballs and gravy over them.
In today's hectic world, no one wants to cook when they get home at night. This is a simple meal that can be made in advance and
then reheated quickly. It's also nice because the amounts can be
easily increased or decreased depending on your family size.
Ingredients:
2 lbs. ground beef
1 onion, finely chopped
1/2 tsp. minced garlic
3 Tbsp. milk
1 egg
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
3/4 cup of Italian bread crumbs
1 tsp. steak sauce
2 cans cream of mushroom soup
4 beef bouillon cubes
1 package of egg noodles
2 cups water
Directions:
In a medium bowl, combine the ground beef, chopped onion, minced
garlic, milk, egg, bread crumbs, steak sauce, salt, pepper, and
garlic salt. Mix well (I use my hands -- clean of course).
Shape meat mixture into 1/2 inch balls. Brown until they are
cooked through. They will need to be turned often.
Put the meatballs in a crock pot.
In the pan that the meatballs were browned in, combine both cans
of cream of mushroom soup, 2 cups of water, and the beef bouillon.
Using a whisk, mix until all are combined and no lumps remain.
Heat to a simmer and then pour into the crock pot.
Cover and cook the meatballs on high for about three hours.
Then turn the crock pot down to low and cook for one more
hour.Stir occasionally.
Cook the egg noodles according to package directions. Serve the
Swedish meatballs and gravy over them.