Double-Duty Swedish Meatballs

• 1-1/4 cups water, divided
• 1 can (10 fl oz/284 mL) condensed cream of mushroom soup, divided
• 2 lb. (900 g) extra-lean ground beef
• 1 pkg. (120 g) Stove Top Stuffing Mix for Chicken
• 2 eggs, beaten
• 1/2 cup light sour cream

1. Heat oven to 400F.
2. Mix 3/4 cup water and 1/4 cup soup in large bowl.
3. Add meat, dry stuffing mix and eggs; mix lightly.
4. Divide meat mixture in half.
5. Refrigerate half the meat mixture up to 24 hours.
6. Shape remaining meat mixture into 12 balls, each about 1-1/2 inches in diameter.
7. Place, in single layer, in shallow foil-lined pan.
8. Bake 20 min.
9. Mix remaining soup and sour cream in large saucepan.
10. Add meatballs and remaining water; cook on low heat 10 min.
11. or until heated through, stirring occasionally.

water, condensed cream, chicken, eggs, light sour cream

Taken from www.kraftrecipes.com/recipes/double-duty-swedish-meatballs-82787.aspx (may not work)