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Double-Duty Swedish Meatballs

average rating

rate/review

prep time

10 min

total time

40 min

makes

4 servings, 3 meatballs (239 g) each

photo by:

kraft

recipe by: kraft

What You Need

1-1/4 cups water, divided

1 can (10 fl oz/284 mL) condensed cream of mushroom soup, divided

2 lb. (900 g) extra-lean ground beef

1 pkg. (120 g) Stove Top Stuffing Mix for Chicken

2 eggs, beaten

1/2 cup light sour cream

Make It

HEAT oven to 400°F.

MIX 3/4 cup water and 1/4 cup soup in large bowl. Add meat, dry stuffing mix and eggs; mix lightly.

DIVIDE meat mixture in half. Refrigerate half the meat mixture up to 24 hours. Shape remaining meat mixture into 12 balls, each about 1-1/2 inches in diameter. Place, in single layer, in shallow foil-lined pan.

BAKE 20 min. Mix remaining soup and sour cream in large saucepan. Add meatballs and remaining water; cook on low heat 10 min. or until heated through, stirring occasionally.

kraft kitchens tips

Our Favourite Meatloaf

Plan ahead! Shape reserved meat mixture into oval loaf on foil-covered baking sheet . Refrigerate up to 24 hours. When ready to serve, bake, uncovered, at 400°F for 40 min. or until done. Serve as part of your dinner the next night.

Make Ahead

Remaining meat mixture can be shaped into more meatballs and baked as directed. Cool, then place in airtight container and freeze until ready to use as desired.

Serving Suggestion

Serve over hot cooked egg noodles.