Meatball Misstep
Posted
Tue, 12/21/04
The following was last night's dinner:
Swedish Meatballs (Stuffing-Style)
1-1/2 LBS lean ground beef
Preheat oven to 400-degrees F. Mix the meat, eggs, onion and 1-1/4 cups of water. Shape into thirty-two meatballs, each about 1" in diameter. Place in two foil-lined 13X9 baking pans; bake for twenty minutes. Mix beef gravy and sour cream in a large saucepan. Add cooked meatballs, mix lightly. Cook on low heat for about five minutes. Serve.
I misread the recipe (here I go again), making the stuffing mix from the box first. I also used chicken flavor instead of beef. Once cooled, I combined the stuffing with the meat, eggs and onion, and completely forgot about adding the water. I cooked the meatballs in my steamer rather than in the oven, and then added them to the beef gravy-sour cream mixture, along with a small jar of button mushrooms.
I also boiled egg noodles, Once everything was cooked, I spread out the noodles in the bottom of a large serving dish, and then spooned the meat/gravy mixture on top.
Perhaps because I steamed the meatballs, the original call for 1-1/4 cup of water was not necessary. The meatballs were tender and moist. The entire meal was good, even with my little blunders.
The recipe originally came from Kraft Foods/Stove Top Stuffing.
Tags: Entrees;
Sweden
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