Swedish Meatballs...YUM YUM!

You know my Honey LOVES meatballs so I'm not sure why I've never thought of making Swedish Meatballs! I mean, Cream of Mushroom and Sour Cream Sauce? What's there NOT to like? YOu can use ground beef or a sausage roll, which is what I did. I'm sure you can serve them over any type of pasta you want but I thought the wide egg noodles were more traditional. Served with some Parmesan sprinkled on top? YUM YUM!

Ingredients:

1 egg
¼ c seasoned bread crumbs
2 Tbsp milk
½ tsp salt
¼ tsp pepper
1 lb Italian Sausage (I used Jimmy Dean)

Sauce:
1 can (10¾ oz) condensed cream of mushroom soup, undiluted
½ c sour cream
¼ c milk
1 Tbsp dried parsley flakes
¼ tsp ground nutmeg, optional
2 c hot cooked egg noodles

Prep:

1. Preheat oven to 375°F. In a bowl, combine the onion, egg, bread crumbs, milk, salt and pepper. Add beef; mix well. Shape into 1-in meatballs, about 12. Place in a baking dish and bake for 25 to 30 min or until meat is no longer pink; drain.

2. Combine the soup, sour cream, milk, parsley and nutmeg in a large skillet; bring to a boil. Add meatballs and simmer 15 to 20 min; stirring occasionally. Serve over noodles.