Swedish Meatballs

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These are sooooo good! I always serve them with potatoes and corn. My “farmer” meal, LOL. They can be a little time-consuming, but can also be made ahead of time and put in the fridge or freezer, then heated up in the oven. I suggest using the 80% hamburger, because you actually want some grease when you brown the meatballs, to use for the gravy.

For fast meals — prepare this a day or two ahead of time, leave the casserole dish in the fridge. Scrub potatoes, poke with a fork, and microwave 5-10 minutes (depending on size of the potato). Wrap in foil and put in fridge. When ready to start dinner, set your oven to 400 and put meatballs and potatoes in for 30-40 minutes. Heat up a vegetable or prepare whatever sides you want!!

Swedish Meatballs

1 1/2 pounds hamburger

1/2 cup chopped onion

1 Tbsp. parsley flakes

1/8 tsp. pepper

1 1/2 tsp. salt

1 egg

1/2 cup milk

3/4 cup dry bread crumbs

1 tsp. Worcestershire sauce

Mix together. Shape into balls the size of walnuts. Brown in skillet. Remove meat and stir the following into the grease:

1/4 cup flour

1 tsp. paprika

1 tsp. salt

1/8 tsp. pepper

Stir in:

2 cups boiling water

3/4 cup sour cream

Put meatballs in a casserole dish and pour gravy over top. Bake in oven for approximately 1/2 hour (until gravy is bubbly).

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