Swedish Meatballs

• 2 2 lbs ground beef or 2 lbs ground pork, mix
• 1 cup half-and-half
• 1 1/4 ounces Lipton Onion Soup Mix (1 envelope)
• 1 cup plain breadcrumbs
• 3 eggs
• salt & freshly ground black pepper
• Sauce
• 2 (10 3/4 ounce) cans Campbell's Cream of Mushroom Soup
• 1 3/4 cups milk

1. Whisk eggs, add ground meat, half&half,onion soup mix, breadcrumbs,salt&pepper.
2. Will be sticky, so wet hands & shape into meatballs.
3. Fry or bake in olive oil until lightly browned.
4. If baking bake at 425* for 20 minutes.
5. Drain on paper towels.
6. Whisk soup and milk together in oven proof casserole dish.
7. Add meatballs.
8. Bake at 325* for 1 1/2 hours.
9. Cook noodles, drain.
10. Add butter and parsley.
11. Serve meatballs over buttered noodles.
12. I use cream of chicken soup for the sauce because my husband does not like mushrooms.

ground beef, onion soup mix, breadcrumbs, eggs, salt, sauce, campbells cream, milk

Taken from www.food.com/recipe/swedish-meatballs-129641 (may not work)