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Double-Duty Swedish Meatballs


  • 1 1/4 cups water, divided
  • 1 can (10 oz./284mL) condensed cream of mushroom soup, divided
  • 2 pounds (900g) ground beef
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  • 1 package (120g) stuffing mix for chicken (e.g, Stove Top)
  • 2 eggs, beaten
  • 1/2 cup sour cream


Preheat oven to 400 degrees F.

Mix 3/4 cup of the water and 1/4 cup of the soup in a large bowl. Add meat, dry stuffing mix and eggs; mix lightly. Divide meat mixture in half. Cover and refrigerate half of the meat mixture for up to 24 hours. Shape remaining meat mixture into 12 meatballs, each about 1 1/2 inch in diameter. Place, in single layer, in shallow foil-lined baking pan.

Bake for 20 minutes. Remove meatballs from oven; set aside. Mix remaining soup and sour cream in large saucepan. Add meatballs and remaining 1/2 cup water; cook on low heat 10 minutes or until heated through, stirring occasionally.

Serve over hot cooked egg noodles.

Meatloaf or more Meatballs

For Meatloaf: Shape reserved meat mixture into oval loaf on foil-covered baking sheet (or in a loaf pan). Cover and refrigerate up to 24 hours. When ready to serve, uncover and bake at 400 degrees F for 40 minutes or until cooked through. Serve as part of your dinner the next night.


For more Meatballs: Remaining meat mixture can be shaped into more meatballs and baked as directed. Cool, then place in airtight container and freeze until ready to use as desired.

Servings: 4+
Time:10 Minutes Preparation Time
30 Minutes Cooking Time


By sooz from Toronto, ON

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