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| SWEDISH MEATBALLS | ||
| Yields 4 servings | ||
| 1 small onion, chopped 1 egg 1/4 cup seasoned bread crumbs 2 tbsp. milk 1/2 tsp. salt 1/8 tsp. pepper 1 lb. ground beef Sauce: 1 can cream of mushroom soup, undiluted 1/2 cup sour cream 1/4 cup milk 1 tbsp. dried parsley flakes 1/4 tsp. ground nutmeg, optional Hot cooked noodles |
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| In a bowl, combine the onion, egg, bread crumbs, milk, salt and pepper. Add beef; mix well. Shape into 1-in. meatballs, about 24. Place in a shallow 1-1/2 qt. microwave-safe dish. Cover and microwave on high for 10 minutes or until meat is no longer pink; drain. Combine the soup, sour cream, milk, parsley and nutmeg if desired; pour over meatballs. Cover and cook on high for 7-8 minutes or until heated through. Serve over noodles. | ||