Swedish Meatballs Recipe

By dette

I can still remember how happy it made my mom to cook something special for a family gathering. My parents were ranchers all their lives, so almost every main dish featured beef. This is Mom's recipe for tender Swedish meatballs with a thick savory gravy. -Donna Hanson, Lusk, Wyoming

Ingredients

• 4 eggs
• 1 cup milk
• 8 slices white bread, torn
• 2 pounds ground beef
• 1/4 cup finely chopped onion
• 4 teaspoons baking powder
• 1 to 2 teaspoons salt
• 1 teaspoon pepper
• 2 tablespoons shortening
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1 can (12 ounces) evaporated milk
• Minced fresh parsley

Preparation

Step 1

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 shortening. Place in an ungreased 3-qt. baking dish. In a bowl, stir soups and milk until smooth; pour over meatballs. Bake, uncovered, at 350° for 1 hour. Sprinkle with parsley. Yield: 8-10 servings.
Originally published as Swedish M