emaining gravy for use in Swedish Meatballs.
Divide meat mixture in
asil, sausage, pork chops, and meatballs to the tomato sauce and
issolved.
To make the meatballs, first melt a little of
Combine mushroom soup and sour cream soup.
Place meatballs in slow cooker.
Cover meatballs with soup mixture.
Add Parmesan cheese to taste.
Cook in slow cooker for 2 to 4 hours before serving.
In a large saucepan over medium low, heat the oil. Add the barley and stir until it is lightly toasted, about 3 minutes.
Add the broth, carrots, zucchini, meatballs, dill and water. Bring the soup to a simmer, cover the pot and cook over medium-low until the barley is tender, about 10 to 15 minutes.
Season with salt and pepper. Serve each bowl of soup topped with a tablespoon of sour cream.
p.
Form mix into meatballs, using 1-2 tablespoons of
Meatballs-.
Mix eggs, milk,1/2 of the swedish meatball seasoning,3
Prepare the Meatballs.
Combine the bread crumbs
In a medium bowl, mix the ground beef, bread, onions, parsley, eggs, cheese, and garlic.
Add salt and pepper to taste; If the mixture is dry, add 1/2 cup of cold water and mix well. Form into about 12 meatballs.
Place the meatballs in a saute pan with the olive oil and fry over medium to high heat until brown, about 10 to 15 minutes.
Mix ground chuck, crackers, eggs, and onion. Make into meatballs.
Place in pan.
Bake at 350\u00b0F for 30 minutes.
While meatballs are cooking during this 30 minutes is a good time to mix up your sauce by mixing the ketchup, brown sugar, Worcestershire sauce, and vinegar.
Remove from oven and drain excess grease.
Return to pan.
Pour sauce over meatballs, and stir to coat all the meatballs.
Bake another 30 minutes at 350\u00b0F until meatballs are cooked through.
In crockpot, stir together first four ingredients (use a crockpot liner for really easy clean up!). Add meatballs and stir. Cook on low for 4-5 hours until heated through. Add salt and pepper for taste, if desired, but watch the salt -- if not using low sodium soup, can quickly become too salty for my taste.
This recipe makes quite a bit of good gravy to serve over hot noodles or potatoes. Yum!
eatball.
Continue forming the meatballs and putting them on a
ream; shape into 40 small meatballs.
On waxed paper, in
Mix all ingredients except Sour Cream Sauce.
Shape into 1 1/4-inch balls.
Place meatballs on rack in broiler pan.
Bake at 375\u00b0
for 20 minutes.
Keep warm.
Prepare sauce.
Serve hot.
Make the meatballs: Put the breadcrumbs in a
Meatballs:
In a large bowl
Slow Cooker Method: Put frozen meatballs in crockpot. Mix jelly and chili sauce in separate bowl and pour over meatballs evenly. Sprinkle with 2 packs of Splenda or brown sugar. Cover and cook on low for approximately 4 hours (stirring occasionally).
et about 48 meatballs.
In batches, brown meatballs on all sides
alls; GENTLY place formed meatballs into the flour DREDGE;
Turn your crock pot on and get it warmed up. You can put it on High to start. Add the Meatballs and then add the Cream of Celery Soup, French Onion Soup and water. Stir everything together. After about 30-45 minutes turn it down to low and let simmer until you are ready to serve.
*Variation - Cut up 4-5 large Yukon gold potatoes into large 2 inch pieces. Boil potatoes for about 8-10 minutes and add to the crock pot with the meatballs. Add a can of Cream of Mushroom soup for extra gravy.