Swedish Meatballs

Swedish Meatballs

Serves 6


1½ pounds 90% lean ground beef
1 cup dry bread crumbs, crushed
¼ cup milk
2 teaspoons Worcestershire sauce
1 teaspoon onion powder
2 large eggs, beaten
3 tablespoons Olde Westport Cattlemen's Choice Beef Sauce Blend®
1 (10¾ ounce) can cream of mushroom soup
1 (10¾ ounce) can milk (fill mushroom can with milk)
½ teaspoon ground nutmeg
4 tablespoons Olde Westport Cattlemen's Choice Beef Sauce Blend®
8 ounces sour cream (1 cup)


For the meatballs, mix first seven (7) ingredients. Shape meat into 1 inch meatballs (use 1 tablespoon per meatball). Place meatballs into a 9 x 13 inch baking dish and place into a preheated 350 degree oven for 30 minutes or until done, don’t overcook, drain. Meanwhile, for the sauce (see Olde Bill's Comments), mix remaining ingredients except sour cream. Bring mixture to a gentle boil over medium heat, stirring continuously. Lower heat and simmer 15 minutes, stirring occasionally to avoid sticking to bottom of pan, remove from heat. Add sour cream, stir. Pour over cooked meat balls. Return to oven and bake 5 minutes longer or until heated through, don't boil.

Olde Bill's Comments: We have employee parties and I am told not to come unless I bring these meatballs. Double the sauce recipe and serve Swedish Meatball's over hot cooked noodles. There never seems to be enough of this recipe, it will disappear fast!