SWEEDISH MEATBALLS
Annie
ingredients
- • 2-3 pounds ground beef
- • 2 cans cream of mushroom soup
- • 1 cup minute rice
- • Chopped onions or onion flakes
- • 1 egg
- • 6 saltines
- • Small amount of milk (to wet)
- • 1 1/2 teaspoon poultry seasoning
- • Salt/pepper to taste
directions
- 1
• Crush saltines in a sandwich bag to make small chunks, and place in a large mixing bowl
- 2
• Pour a small amount of milk over the saltines to wet them, and let sit for a few minutes until soggy
- 3
• Mix in onions, egg and seasonings
- 4
• Add raw hamburger and knead thoroughly
- 5
• Add uncooked rice and knead again
- 6
• Make golf ball size meatballs, and brown in frying pan on stove
- 7
• Put 1 can cream of mushroom soup in a crock pot, add meatballs, and add the other can of soup with a little more milk
- 8
• Simmer on low for 1-2 hours, and stir carefully to keep balls together
- 9
• You can also place soup and meatballs in a baking dish, and bake at 350° for approximately 30 minutes
notes
For a healthier choice, use lean ground beef, and bake the meatballs on a cookie sheet at 375° for 10-15 minutes instead of frying them.
Source: Jean Eggert (mom)
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