Vicki Adrian
Buhler, Kansas
2 1/2 – 3 lbs. hamburger
4 eggs
2 onions, minced (don’t skimp…use all of two onions)
1 1/3 sleeves saltine crackers, crushed
salt and pepper to taste
garlic powder to taste
2 cans cream of mushroom soup
3/4 cup milk
parsley for garnish
Rice or buttered noodles to serve with
Mix all ingredients together…I use my hands to mix thoroughly. Use a cookie size ice cream scoop (approx 1 1/2 T. size), scoop out meat mixture and form into balls. Brown meatballs in melted butter, then place in a greased 9 x 13 baking dish. The meatballs do not need to be cooked through at this point, just browned on the outside. When you have finished browning all of the meatballs, make the mushroom sauce by whisking the cream of mushroom soup and milk together. Pour over the meatballs. Garnish with parsley. Cover with foil and bake for 45 minutes at 325 degrees. Remove foil and bake for another 5 minutes or so. Serve meatballs over hot rice or buttered noodles. Delicious comfort food!
*Note: This recipe came from my friend, Becky Olsen’s mom when I was probably in 5th or 6th grade and living in southern California. We are still making them today! Now, THAT’s the sign of a great, simple recipe! Freezes very well.
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What are the directions for reheating this recipe? I may use it for a friend who just had a baby!
Hi Kat! Just thaw out the meatballs (or just bake longer if they are not completely thawed), then I usually bake them for about 45 minutes at 350 with the foil on. Remove foil and let bake a little longer until nice and bubbly! Great to hear from you…this is a delicious “comfort” food…and not too spicy if she is nursing!
[…] My mom would always serve Swedish Meatballs over Buttered Poppy Seed Noodles or Rice, so, of course, so do I. This is a great cold weather comfort food…a real “stick to your ribs” kind of meal. Hope you enjoy them as much as we have over the years! Click here for a printable copy of recipe for Swedish Meatballs. […]
Vicki: Made these and divided for the freezer. Leland wanted good old mashed potatoes and used the mushroom sauce for the gravy. Have found that I needed more mushroom soup that way.
I’m sure that was good as well…Interesting how we all grow up with different versions. My mom always served with buttered noodles or rice, but she served Homemade chicken and noodles over mashed potatoes! Just make a little more gravy the next time! 🙂 Talk to you later! V .