Swedish Meatballs

1. 1

   In a small saucepan, brown onion lightly in margarine over low heat.

2. 2

   In a large bowl, combine meat, rolled oats, egg, seasonings and cooked onion.

3. 3

   With floured hands, shape meat into small balls.

4. 4

   Fry slowly in 3 tablespoons of margarine until brown, turning often.

5. 5

   Remove when browned.

6. 6

   Add the soup and water to drippings in skillet; stir until smooth and bubbly.

7. 7

   Return meatballs to soup mixture in skillet.

8. 8

   Cover tightly and simmer over low heat for 20 minutes.

9. 9

   Serve at once or cool.

10. 10

    Chill and reheat the next day.

11. 11

    May also be frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.