Double-Duty Swedish Meatballs

1. 1

   Heat oven to 400F.

2. 2

   Mix 3/4 cup water and 1/4 cup soup in large bowl.

3. 3

   Add meat, dry stuffing mix and eggs; mix lightly.

4. 4

   Divide meat mixture in half.

5. 5

   Refrigerate half the meat mixture up to 24 hours.

6. 6

   Shape remaining meat mixture into 12 balls, each about 1-1/2 inches in diameter.

7. 7

   Place, in single layer, in shallow foil-lined pan.

8. 8

   Bake 20 min.

9. 9

   Mix remaining soup and sour cream in large saucepan.

10. 10

    Add meatballs and remaining water; cook on low heat 10 min.

11. 11

    or until heated through, stirring occasionally.

* Per serving · 4 servings · Values may vary.

No additional tips available.