Day 198

My mom's swedish meatballs.  Incomplete sentence, yes, but they stand alone.  I don't know if they're anything like a traditional swedish meatballs, but all I know is that it's comfort food and it's delicious.  And actually, my mom's recipe card says "Meatballs Superb," but I've never heard anyone in my family call them that.  And it's what was for dinner tonight.  So here it is.

Home-made meatballs:
1-lb. ground beef (I used 93% lean)
1/4 c fine dry bread crumbs.  Any kind will do but I use italian.
1 egg, slightly beaten
1/4 c minced onion
1/8 tsp garlic salt or garlic powder with some salt thrown in if you don't have this
 Combine with hands and roll into balls.  I use a tablespoon to make them a consistent size.  Place on cookie sheet.

Throw 'em in the oven at about 350F for 20ish minutes.  If there's a little pink on the inside, don't worry about it because they get tossed back in the oven soon.
While the meatballs are baking, combine 1 can cream of celery soup, 1 can cream of mushroom soup, 1/2 soup can of water, and 2 Tbs parsley.

 
If you're like me and have a loved one or you yourself don't like the mushroom chunks, use an immersion blender or regular blender and just give it a little shot until they're all gone.

Once the meatballs are done, drain off any fat.  Using a lean ground beef, say 93% or 96% lean, will allow you to skip this step because there won't be any fat.  I used 93% and probably would stay away from the 96% just to make sure the meatballs were nice and moist.
Pour the soup mixture over the meatballs and give them a stir to coat them.

Bake for an additional 30 minutes at 350F, stirring occasionally.  Serve with rice.

Sorry for the discoloration in some of the pictures, especially the last one.  Where the kitchen is, there is no natural light.  Plus the sun's still setting at about 5PM so these are all with our wonderful apartment lighting.
Make this for dinner tonight and let me know how you like it!