TO MAKE THE MEATBALLS:
Preheat oven to 400\u00b0F.
Mix all ingredients for the meatballs together. Shape into balls. Place on cookie sheet.
Bake for 10 minutes or until browned.
Remove meatballs from oven and place in a casserole dish.
Turn oven temperature to 350\u00b0F.
TO MAKE THE SAUCE:
Stir together ingredients for the sauce and combine with the meatballs in the casserole.
Bake, covered, for 1 hour.
Let stand covered for 10 minutes before serving.
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!
ightly. Refrigerate remaining gravy for use in Swedish Meatballs.
Divide meat mixture
fork and let stand for 5 minutes.
Put 3
gentle simmer and cook for 10 to 15 minutes. As
Meatballs:
In a large bowl
ou get nice round elegant meatballs. Put them on a large
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.
ands for this.
Shape into small, golf-ball size meatballs (by
For the sauce - mix
For the meatballs, tear bread into small pieces.
ven to 350 degrees.
For the meatballs,.
In a large
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.
Swirl out the pan with boiling beef stock.
Add the cream.
Add the flour mixed with approx 1 tablepoons of water.
Add the seasonings.
Simmer until the sauce thickens.
Serve with Swedish meatballs.
For the meatballs, combine meatloaf mix, breadcrumbs, onion,
For the meatballs:
In a medium
cabbage, tomato and beet, stirring, for 15 mins. Add the veal
For the soffritto, process all ingredients
For the meatballs, combine all the ingredients, except
For the cashew nut sauce, heat