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Ingredients:
2 lbs. ground beef
1 onion, finely chopped
1/2 tsp. minced garlic
3 Tbsp. milk
1 egg
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
3/4 cup of Italian bread crumbs
1 tsp. steak sauce
2 cans cream of mushroom soup
4 beef bouillon cubes
1 package of egg noodles
2 cups water
Directions:
In a medium bowl, combine the ground beef, chopped onion, minced garlic, milk, egg, bread crumbs, steak sauce, salt, pepper, and garlic salt. Mix well (I use my hands -- clean of course).
Shape meat mixture into 1/2 inch balls. Brown until they are cooked through. They will need to be turned often.
Put the meatballs in a crock pot.
In the pan that the meatballs were browned in, combine both cans of cream of mushroom soup, 2 cups of water, and the beef bouillon. Using a whisk, mix until all are combined and no lumps remain. Heat to a simmer and then pour into the crock pot.
Cover and cook the meatballs on high for about three hours. Then turn the crock pot down to low and cook for one more hour.Stir occasionally.
Cook the egg noodles according to package directions. Serve the Swedish meatballs and gravy over them. |
