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Easy Swedish Meatballs

1 1/2 lb. ground beef
1 pkg. (6 1/4 oz.) "Stove Top" stuffing mix for beef (may substitute chicken flavor)
2 eggs, lightly beaten
1 small onion, finely chopped
1 1/4 c. water (add 1 teaspoon of instant beef boullion powder to water to add flavor)
1 jar (12 oz.) beef gravy (Beau used chicken gravy)
1/2 c. (4 oz.) sour cream

Preheat oven to 400F. Mix meat, stuffing mix, eggs, onion & water until well blended. Shape into 32 meatballs, each about an inch in diameter. (Beau made about 12 3" meatballs.) Place in single layer in 2 foil-lined 13x9-inch baking pans. (Beau used no foil and only one pan.)

Bake 20 minutes or until cooked thorougly. (Beau had to cook his larger meatballs for 30 minutes.)

Mix gravy and sour cream in large saucepan. Add meatballs. Mix lightly. Cook on low heat for five minutes or until sauce is heated through, stirring occasionally.

Could be served over hot cooked egg noodles.

GRADES:
Mike: A
Chris: A

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