Recipe: Swedish Meatballs (using mushroom soup and sour cream) (2)

SWEDISH MEATBALLS

FOR THE MEATBALLS:
1 lb. ground beef
2/3 cup milk
1/2 cup bread crumbs
1 egg
1 tsp. onion powder
1 tsp. salt
1/4 tsp. nutmeg
Pepper to taste
FOR THE SAUCE:
1 (10 3/4 oz) can condensed cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
Kitchen Bouquet for color

TO MAKE THE MEATBALLS:
Preheat oven to 400 degrees F.

Mix all ingredients for the meatballs together. Shape into balls. Place on cookie sheet.

Bake in 400 degree oven for 10 minutes or until browned.

Remove meatballs from oven and place in a casserole dish.

Turn oven temperature to 350 degrees F.

TO MAKE THE SAUCE:
Stir together ingredients for the sauce and combine with the meatballs in the casserole.

Bake, covered, in 350 degree F oven for 1 hour. Let stand covered for 10 minutes before serving.

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SWEDISH MEATBALLS (microwave)

FOR THE MEATBALLS:
1 tbsp. Worcestershire sauce
1 lb. ground beef
1/2 cup bread crumbs
1 egg
2 tbsp. minced onion
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. nutmeg
FOR THE SAUCE:
1 (10 3/4 oz) can condensed cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
Salt & pepper

TO MAKE THE MEATBALLS:
Mix together ingredients for the meatballs. Shape into 1 1/2 inch balls. Place in a circle in a round microwave dish. cover with wax paper.

Microwave 6 to 8 minutes on HIGH. When done remove meatballs leaving drippings in the dish.

TO MAKE THE SAUCE:
Stir the ingredients for the sauce into the drippings in the dish.

Microwave 4 to 6 minutes. Add the meatballs to the sauce.

Microwave 1 to 2 minutes more or until heated through and meatballs are cooked. Serve.