Meatballs With Creamy Gravy

Easy version of Swedish Meatballs. Cut out from coupon section in Sunday paper.

• Ready In: 38 mins
• Serves: 4
• Yields: 4 meatballs and 1/3 cup sauce each

Ingredients

• 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

Directions

1. Heat oven to 400.
2. Line 2 (15x10x1-inch) pans with foil;spray with cooking spray.
3. Mix first four ingredients until blended; shape into 32 (1-1/2 inch) balls, using 1/4 cup for each.
4. Place 16 meatballs in each prepared pan. Bake 16 to 18 minute or until done (160 degrees F).
5. 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.
6. 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.