Ingredients: |
Ingredients: 1-1/2 lbs lean ground beef
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
2 eggs, beaten
8 oz Cheez-its original cheddar cheese crackers
1 small sweet onion, chopped finely
1 stick butter
2 cans Campbell's Cream of Mushroom Soup
1 tsp granulated garlic
1/2 tsp salt
1/2 tsp ground black pepper
16 oz sour cream
1 tbsp worcestershire sauce
12 ounces wide egg noodles
1/4 cup butter
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Directions: |
Directions:Preheat oven to 350º.
Place cheese crackers in a gallon zip lock bag and seal, removing as much air as possible. Using a rolling pin, crush the crackers into medium fine crumbs, not as fine as panko, you want a little bit of cracker texture. Pour crumbs into a small bowl. In a medium bowl, mix ground beef, egg, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder and chopped onion until well combined. Form meat mixture into small meatballs, approximately 1 tbsp each. Roll each meatball in the cracker crumbs, coating thoroughly and place on a clean plate until all meatballs are coated. (If you run out of crumbs, crush a few extra to make enough to coat all the meatballs). Melt 1/2 cup butter in a large skillet over medium heat. Add meatballs to pan. Cook meatballs until browned, turning gently and frequently, so they do not lose the crumbs. Remove from the pan and drain on a pan lined with paper towels. In a large casserole dish combine the mushroom soup, sour cream, remaining salt, pepper, granulated garlic and worcestershire sauce, stir until well combined. Gently add the meatballs to the casserole dish and fold into the sauce, being careful not to break up the meatballs. Cover the casserole dish with its lid and put in the oven to bake for 15 minutes.
Meanwhile, bring 2 quarts of water to boil in a large saucepan. Add one tsp vegetable oil and one tsp salt to the water. When the water boils, add the egg noodles. Boil for 9-12 minutes until noodles are tender but not mushy. Drain into a colander. Return saucepan to the stove and put the 1/4 cup butter into the saucepan to melt. When the butter is melted, turn off the burner and add the cooked noodles and toss to coat the noodles with the butter.
Serve the meatballs and sauce over the buttered noodles. |
Personal
Notes: |
Personal
Notes: This is the first dinner meal that my mom, Beverly Doherty, (who died when I was 9 years old) taught me to cook and is still one of my favorites, maybe because I remember cooking it with her. One change is that she used Ritz Cheddar Cheese crackers when she made this recipe, but I have not seen those in the stores in many years, so changed to Cheez-its. I tried Cheese Nips, but they don't have the right flavor.
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This recipe for Swedish Meatballs is from