Enjoy them prepared in a creamy gravy or freeze and use them later to accent pasta, soups, and stews.
Quick look
- prep 20 min cook 20 min
- serves 7
Ingredients
- 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
- 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.
How to make it 40 minutes
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.
