Swedish Meatballs

Swedish Meatballs

You'll take spaghetti and meatballs to a whole new level of deliciousness when you serve Swedish Meatballs -meatballs baked in a cream sauce- over noodles.
Cook Time 1 hr
Total Time 1 hr
Servings 10

Ingredients
  

  • 4 Nature's Yoke eggs
  • 1 cup milk
  • 8 slices white bread, torn
  • 2 lb ground beef
  • 1/4 cup finely chopped onion
  • 4 tsp baking powder
  • 2 tsp salt
  • 1 tsp pepper
  • 2 tbsp butter
  • 1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
  • 1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
  • 6 oz evaporated milk
  • Minced fresh parsley

Instructions
 

  • In a large bowl, beat eggs and milk
  • Add bread; mix gently and let stand for 5 minutes.
  • Add beef, onion, baking powder, salt and pepper; mix well (mixture will be soft).
  • Shape into 1-in. balls.
  • In a large skillet, brown meatballs, a few at a time, in butter. Place in ungreased 3-qt. baking dish.
  • In a bowl, stir soups and milk until smooth; pour over meatballs.
  • Bake, uncovered, at 350 degrees F. for 1 hour. Sprinkle with parsley.

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