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Meatballs With Creamy Gravy

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“Easy version of Swedish Meatballs. Cut out from coupon section in Sunday paper.”
READY IN:
38mins
SERVES:
4
YIELD:
4 meatballs and 1/3 cup sauce each
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 400.
  2. Line 2 (15x10x1-inch) pans with foil;spray with cooking spray.
  3. Mix first four ingredients until blended; shape into 32 (1-1/2 inch) balls, using 1/4 cup for each.
  4. Place 16 meatballs in each prepared pan. Bake 16 to 18 minute or until done (160 degrees F).
  5. Mix 1 jar (12 oz.) beef gravy, 1/2 cup sour cream and 2 tablespoons chopped fresh parsley in large skillet; cook on medium-low heat 3 minute or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat.
  6. How to freeze meatballs: Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs freeze individually. Store up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.

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