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Ingredients

1 egg ¼ cup milk 1 pound ground beef ¼ cup dry cream of wheat cereal ¼ cup minced onion 1 (10.75 ounce) can condensed cream of chicken soup 1 (10.75 ounce) can condensed cream of mushroom soup 1 (12 fluid ounce) can evaporated milk 1 tablespoon chopped fresh parsley

Nutrition Info

661.8 calories carbohydrate: 26.3 g cholesterol: 177.7 mg fat: 47.8 g fiber: 0.8 g protein: 31.2 g saturatedFat: 19.4 g servingSize: - sodium: 1193.4 mg sugar: 12.3 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, whisk together the egg and the milk. Add the beef, cream of wheat and onion and mix well. Shape into 1 inch balls. Place balls on a lightly greased baking sheet.
Bake at 350 degrees F (175 degrees C) for about 20 minutes.
Drain meatballs on paper towels, if needed. Then place meatballs in a lightly greased 2 quart casserole dish. In a separate medium bowl, combine the soups with the evaporated milk, stirring until smooth. Pour over the meatballs.
Bake uncovered at 350 degrees F (175 degrees C) for another 40 minutes. Sprinkle with parsley before serving.

4 servings

This is one of my husband's favorites. I created it using several other Swedish meatball recipes that didn't quite make the grade.