This was last night’s dinner:

Swedish Meatballs (Stuffing-Style)

1½ LBS lean ground beef

1 pkg. (6¼ oz.) Beef Stove Top Stuffing

2 eggs, lightly beaten

1 small onion, finely chopped

1 jar (12 oz.) beef gravy

1 C sour cream

 

Preheat oven to 400° F. Mix the meat, eggs, onion and 1¼ cups of water. Shape into 32 meatballs, each about 1” in diameter. Place in two foil-lined 13X9 baking pans; bake for twenty minutes. Mix beef gravy and sour cream in a large saucepan. Add cooked meatballs, mix lightly. Cook on low heat for about five minutes. Serve.

I misread the recipe (here I go again), and made the stuffing mix from the box first. I also used chicken flavor instead of beef. Once it had cooled, I combined the stuffing with the meat, eggs and onion, and completely forgot about adding the water. I cooked the meatballs in my steamer rather than in the oven, and then added them to the beef gravy-sour cream mixture, along with a small jar of button mushrooms.

 

I also boiled egg noodles, and once everything was cooked I spread out the noodles in the bottom of a large serving dish, and then spooned the meat/gravy mixture on top.

 

Perhaps because I steamed the meatballs, the original call for 1¼ cup of water was not necessary. The meatballs were tender and moist. The entire meal was good, even with my little blunders.

 

The recipe originally came from Kraft Foods/Stove Top Stuffing.