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Flavorful Swedish Meatballs

Flavorful Swedish Meatballs
Our kids—Garrett, 10, and Heather, 5—love to roll the ground beef and pork mixture into these moist meatballs. We enjoy them prepared in a creamy gravy. But the frozen meatballs also are great additions to soups and stews, or to stir into spaghetti sauce and serve over pasta. —Stacy Thomas Anchorage, Alaska
7 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 2 eggs, lightly beaten
  • 1/4 cup ketchup
  • 3/4 cup dry bread crumbs
  • 2 tablespoons dried parsley flakes
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 2 pounds ground beef
  • 1 pound ground pork
  • ADDITIONAL INGREDIENTS (for each batch):
  • 1 envelope brown gravy mix
  • 1/2 cup sour cream
  • Dash each nutmeg and pepper
  • Hot cooked noodles

Directions

  • In a large bowl, combine the first 10 ingredients. Crumble meat over
  • mixture and mix well. Shape into 1-in. balls (about 6 dozen).
  • Place meatballs on greased racks in shallow baking pans. Bake at
  • 400° for 20 minutes or until a thermometer reads 160°. Cool.
  • Place about 35 meatballs into each freezer container. May be frozen
© Taste of Home 2013

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Flavorful Swedish Meatballs (continued)

Directions (continued)

  • for up to 3 months.
  • To prepare Swedish meatballs: Completely thaw in the refrigerator. In
  • a large skillet, prepare gravy according to package directions. Add
  • meatballs; cover and cook for 10 minutes or until heated through.
  • Remove from the heat; stir in the sour cream, nutmeg and pepper.
  • Serve with noodles. Yield: 2 batches (35 meatballs per batch).
© Taste of Home 2013