Swedish Meatballs
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photo by True Texas
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/40913519/JewBAj2zT1WDRzYZkOBU_10223099051093108.jpg)
![photo by True Texas](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/23/56/21/picecQxUU.jpg)
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 lb ground beef
- 1⁄2 cup Ritz cracker crumbs
- 1 egg
- 2⁄3 cup milk
- 2 tablespoons onions, grated
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- nutmeg
- 2 tablespoons butter
- 1⁄2 cup evaporated milk
- 1 (10 1/2 ounce) can cream of mushroom soup
- 2 tablespoons sour cream
- 1 teaspoon lemon-pepper seasoning
directions
- Combine first 8 ingredients in bowl, mixing well.
- Shape into small balls.
- Brown meatballs in a small amount of oil in skillet.
- Place on serving dish.
- Mix butter, milk, soup, sour cream and lemon-pepper in saucepan.
- Bring to boil, mixing well.
- Pour over hot meatballs.
- Serve with rice.
Questions & Replies
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Reviews
-
I was not quite sure what I did wrong with these. The taste was ok, but my real problem was that the meatballs totally fell apart into crumbles when I was trying to brown them. I gave up on that and baked them instead and they held together better. I served them with rice but I think I would like it better next time with egg noodles, just personal preference. All in all it was a good recipe that I would probably tweak a bit to suit Hubby and I and make again. Thanks for posting.
RECIPE SUBMITTED BY
True Texas
Alvarado, Texas