Swedish Meatballs

Swedish Meatballs
Swedish Meatballs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb. grass fed beef

  • 5 or 6

    crackers

  • 1/2

    onion, chopped

  • 1

    egg

  • 1

    recipe of Mushroom Soup

Directions

First, I saute the onion in a little bit of olive oil because my husband and children have an aversion to crunchy onions. ;) This is totally optional. But, to guarantee there are no crunchy bits I do saute mine. Next, I put the sauteed onion, beef, egg, and crackers in a big bowl and mix it with my hands. Don’t overmix, just mix the ingredients until they are incorporated well. Finally, I roll the meat mixture into a little smaller than golf ball sized meatballs. Place the meatballs in a 9×12 casserole dish. At this point, you can freeze them or place in the fridge for up to 24 hours {which is nice if you want to prep these the night before so you can have a quick meal the next day – stash this meal away for a night when you know you’ll be busy…ball practice anyone?}. Or, you can cook them immediately. Bake the meatballs at 400 degrees for about 20 to 25 minutes (until they are cooked through and no longer pink). While the meatballs are baking, prepare the mushroom soup recipe. Then, place soup in a serving dish and place meatballs directly in the soup. Serve the meatballs and mushroom “gravy” over mashed potatoes, egg noodles, or rice.

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