Prep 20 mins
Cook 18 mins
Easy version of Swedish Meatballs. Cut out from coupon section in Sunday paper.
- 2 lbs ground beef
- 1 (6 ounce) package chicken flavor stuffing mix
- 1 1⁄4 cups water
- 2 eggs
- 1 (12 ounce) jar beef gravy
- 1⁄2 cup sour cream
- 2 tablespoons fresh parsley, chopped
- Heat oven to 400.
- Line 2 (15x10x1-inch) pans with foil;spray with cooking spray.
- Mix first four ingredients until blended; shape into 32 (1-1/2 inch) balls, using 1/4 cup for each.
- Place 16 meatballs in each prepared pan. Bake 16 to 18 minute or until done (160 degrees F).
- Mix 1 jar (12 oz.) beef gravy, 1/2 cup sour cream and 2 tablespoons chopped fresh parsley in large skillet; cook on medium-low heat 3 minute or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat.
- How to freeze meatballs: Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs freeze individually. Store up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.
This was surprisingly good for as easy as it was. Rather than using just plain ground beef I used a veal, beef, pork mixture and about a half a pound of bulk sausage. I resisted my natural inclination to change the meatballs further by adding chopped onions and garlic along with additional spices and was glad I had because the chicken flavored Stove Top Stuffing Mix gave them all the flavor they needed. I did saute some red onion and garlic in about 1 tablespoon of butter before adding the jar of Heinz beef and mushroom gravy. I also added some sliced mushrooms and left the meatballs simmer in the sauce while waiting for the water to boil and noodles to cook. All in all it only took about an hour from start to finish. This is a welcome addition to my busy night menu list. (1)