Wednesday, October 6, 2010

Swedish Meatballs

This meal elicits fear because of its name, but trust me, it is comfort food at its best! You won't be disappointed! My sweet friend, Heidi, makes these and we joke that we are the only people we know that make them or even know what they are! You and yours will love this dish, I promise you!
Swedish Meatballs
1 1b. ground beef (extra lean or turkey meat does not do well)
1 clove garlic minced
1/4 cup bread crumbs
1/4 to 1/2 cup Parmesan cheese
1 egg
1/2 t. salt
3 cans mushroom soup (or one family size)
milk
2 T. parsley (optional)
1 pkg wide egg noodles
Mix meat, garlic, bread crumbs, parmesan cheese, egg, and salt in mixer. Form meatballs and brown them in skillet on very low temp. After no longer pink, add mushroom soup and about half can of milk (or more depending on gravy consistency you like). Wisk to get lumps out. Simmer gravy/meatballs covered for about 20 min. Serve over wide egg noodles.
Pair this with green beans and rolls for a perfect weeknight supper! Enjoy!

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