This is one of my husband's favorites. I created it using several other Swedish meatball recipes that didn't quite make the grade.
Ingredients
- egg: 1 piece
- milk: 0.25 cup
- ground beef: 1 pound
- dry cream of wheat cereal: 0.25 cup
- onion: 0.25 cup (minced)
- condensed cream of chicken soup: 1 can (10.75 ounce can)
- condensed cream of mushroom soup: 1 can (10.75 ounce can)
- evaporated milk: 1 can (12 fluid ounce can)
- fresh parsley: 1 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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In a large bowl, whisk together the egg and the milk. Add the beef, cream of wheat and onion and mix well. Shape into 1 inch balls. Place balls on a lightly greased baking sheet.
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Bake at 350 degrees F (175 degrees C) for about 20 minutes.
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Drain meatballs on paper towels, if needed. Then place meatballs in a lightly greased 2 quart casserole dish. In a separate medium bowl, combine the soups with the evaporated milk, stirring until smooth. Pour over the meatballs.
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Bake uncovered at 350 degrees F (175 degrees C) for another 40 minutes. Sprinkle with parsley before serving.
