Grandma's Swedish Meatballs

Heat oven to 350º F
Spray a 2 quart glass casserole dish and set aside.

Ingredients:

1 1/2 lbs lean ground beef
1 12 ounce roll Jimmy Dean's light pork sausage
1/3-1/2 cup bread crumbs (you can use seasoned or plain)
1/2 cup milk
1 egg
1 small onion peeled and chopped fine
1 small peeled russet potato, grated fine*
2 tsp ground sage
2 tsp poultry seasoning
1 tsp allspice
1/2 tsp pepper

Combine above ingredients in a large bowl, mixing well. On a counter top pull out a 3 foot long sheet of waxed paper. Dump meatball mixture onto one half of the waxed paper and fold the other side over. Using the waxed paper to keep your hands clean, flatten out the meat mixture into a roughly rectangular slab approximately 1" thick. Then peel back the top waxed paper and with a long knife score the meat into equal 1 " grid portions for easy, uniform rolling.

Then roll each square by hand into a meat ball and set aside until all of your meat mixture is rolled.

In a heavy skillet spray with light non-stick spray and heat on medium. Add several meatballs at a time to the pan turning gently to brown on all sides, until no pink shows. Transfer browned meatballs to the greased casserole dish. Continue until all of the meatballs have been browned.

Then, in the same skillet, drain any excess grease, then add 1 small can of Campbell's Cream of Mushroom Soup, and 1 can of milk. Heat through, then pour over top of meatballs. Cover casserole dish heavy aluminum foil, and bake for 30-40 min in preheated oven. Serve with mashed potatoes or noodles.


* My Grandma Mamie always added grated potato, and this recipe can be made gluten free by omitting the bread crumbs and using a large potato instead, as well as omitting the mushroom soup gravy.