Flavorful Swedish Meatballs

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

[quicklook-recipe prep_time=”20 min” cook_time=”20 min” serves=”7″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 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

[/ingredients-left]
[ingredients-right]

• 1 teaspoon garlic powder
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 2 pounds ground beef
• 1 pound ground pork

[/ingredients-right]
[/ingredients-list]

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

[step-list-wrapper title=”How to make it” time=”40 minutes”]
[step-item number=”1″ image_url=”” title=”” ]In a bowl, combine the first 10 ingredients. Crumble meat over mixture and mix well. Shape into 1-in. balls (about 6 dozen). [/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] Cool. Place about 35 meatballs each into freezer containers. May be frozen for up to 3 months.[/step-item] [/step-list-wrapper]

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.

Originally Published in Reader's Digest