Flavorful Swedish Meatballs

A delicious mixture of ground beef and pork make these moist meatballs the perfect addition to any gravy, stew, or pasta dish.

Enjoy them prepared in a creamy gravy or freeze and use them later to accent pasta, soups, and stews.

Preparation time: 20 minutes
Cooking time: 20 minutes

You Will Need
2 eggs, slightly beaten
1/4 cup ketchup
3/4 cup dry bread crumbs
2 tablespoons dried parsley flakes
2 tablespoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon chili powder
2 pounds ground beef
1 pound ground pork

Additional Ingredients (for each batch)
1 envelope brown gravy mix
1/2 cup sour cream
Dash each nutmeg and pepper
Hot cooked noodles

What to Do
1. In a bowl, combine the first 10 ingredients. Crumble meat over mixture and mix well. Shape into 1-in. balls (about 6 dozen).

2. Place in a single layer in ungreased 15x10x1-inch baking pans. Bake at 400°F for 20 minutes or until no longer pink, turning often.

3. Cool. Place about 35 meatballs each into freezer containers. May be frozen for up to 3 months.

To use frozen Swedish meatballs: Completely thaw in the refrigerator. In a large skillet, prepare gravy according to package directions. Add meatballs; cover and cook for 10 minutes or until heated through. Remove from the heat; stir in the sour cream, nutmeg and pepper. Serve over noodles.

Serves 7

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