Easy Swedish Meatballs

This recipe makes four generous servings. 

I had never thought about combining these two soups to make a sauce.  Swedish meatballs are a favorite meal of mine and I like a good onion flavor in the sauce so I decided to try this. 

Swedish meatballs don't usually contain rice.  This was a way for me to use up some cooked rice that was in the fridge.

After combining the two soups, I heated the mixture up in the microwave to speed up baking time.  Add the sour cream just before you pour the mixture over the meatballs.  Next time I'll add additional sour cream to the sauce.

Putting the meatballs and sauce in the microwave for three minutes before baking in the oven will shorten baking time by about one-third.

Serve over noodles or mashed potatoes.

SWEDISH MEATBALLS

1 lb. ground beef

1 cup cooked rice

Salt and pepper

1 can Campbell’s Cream of Onion Soup

1 can Campbell’s French Onion soup

½ cup sour cream

Mix ground beef, rice and seasonings.

Using a disher, measure out mixture into 16 meatballs.

Spray a non-stick skillet with oil;  brown meatballs.

Combine undiluted soups and sour cream.

Put browned meatballs into an 8” square casserole.

Pour soup mixture over meatballs.

Bake, covered, at 325° until heated thoroughly.