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    Swedish Meatballs & Egg Noodles


    Source of Recipe


    Internet


    List of Ingredients


    • 2 lb. ground chuck
    • 2c. bread crumbs
    • 1/4t. black pepper
    • 2T. canola oil
    • 1 can cream of mushroom soup
    • 1/2c. milk
    • 1/2t. Greek seasoning
    • 6 qt. boiling water
    • 2 eggs
    • 1/2t. salt
    • 1 onion, finely chopped
    • 1 can cream of celery soup
    • 1c. sour cream
    • 16 oz. med. egg noodles
    • 1t. sugar
    • 2T. salt


    Instructions


    1. Mix together ground chuck, eggs, bread crumbs, salt, pepper, Greek seasoning, sugar, and onion.
    2. Shape mixture into small meatballs. Put 2T. canola oil in a large skillet.
    3. Add meatballs and brown on all sides. Cover and cook over low heat for 10 minutes.
    4. Blend soups, sour cream and milk. Cover and simmer 10 minutes.
    5. Bring 6 qt. water and 2T. salt to a rapid boil. Gradually add noodles to water, so water continues to boil.
    6. Cook until noodles are tender and drain. Serve meatballs over noodles.


 

 

 

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