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Swedish Meatballs
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Carol Welte


  • 1 lb (.5 kg). extra lean ground beef
  • 1/2 lb (.2 kg). sausage
  • 1 cup (225 ml) quick cooking oats
  • 1 envelope dry onion soup mix
  • 1 egg
  • 1-1/2 tsp (7 ml). nutmeg
  • 1 can cream of mushroom soup
  • 1-1/2 soup cans milk
  • 1 tsp (5 ml). nutmeg
  • drippings from pan minus grease
  • cooked rice, potatoes or noodles
  • Mix meats, quick cooking oats, dry soup mix, egg, and 1-1/2 tsp (7 ml). nutmeg together thoroughly.
  • Form into balls and brown in nonstick skillet on all sides.
  • Mix canned soup, milk, drippings, and 1 tsp (5 ml). nutmeg in skillet.
  • Put meatballs into sauce and cook over low heat for 1 hour.
  • Serve over cooked rice, potatoes, or noodles.

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