“This is one of my husband's favorites. I created it using several other Swedish meatball recipes that didn't quite make the grade.”
READY IN:
1hr 15mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

  • 1 egg
  • 14 cup milk
  • 1 lb ground beef
  • 14 cup dry cream of wheat
  • 14 cup minced onion
  • 1 (10 3/4 ounce) can condensed cream of chicken soup
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup
  • 1 (12 fluid ounce) can evaporated milk
  • 1 tablespoon chopped fresh parsley

Directions

  1. Preheat oven to 350ºF (175ºC).
  2. In a large bowl, whisk together the egg and the milk. Add the beef, cream of wheat and onion and mix well. Shape into 1 inch balls. Place balls on a lightly greased baking sheet.
  3. Bake at 350ºF (175ºC) for about 20 minutes.
  4. Drain meatballs on paper towels, if needed. Then place meatballs in a lightly greased 2 quart casserole dish. In a separate medium bowl, combine the soups with the evaporated milk, stirring until smooth. Pour over the meatballs.
  5. Bake uncovered at 350ºF (175ºC) for another 40 minutes. Sprinkle with parsley with parsley before serving.

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