This recipe for Swedish Meatballs, by Betty Johnson, is from 50TH ANNIVERSARY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb ground beef 1 egg 1/2 envelope dry onion soup mix salt & pepper to taste 1 can tomato soup 1 can cream of mushroom soup dash garlic salt butter for frying
Combine ground beef, egg, onion soup mix, salt and pepper. Shape into balls and brown all sides in butter. Drain. Place in 1 3/4 qt casserole dish. Mix soups and garlic salt and heat in same pan used for browning the meatballs. Pour over meatballs. Bake uncovered 30-45 minutes at 350º. Serves 4.
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