This was my favorite meal growing up. I celebrated many of my birthdays with a supper of Swedish Meatballs and Rice. In this post, I share Mom’s recipe with you.
A Family Tradition
This truly was the meal I requested the most as a kid. Swedish Meatballs and Rice is pure comfort food to me. I love that my kids love it, too.
Today, with my size family, I find myself making a super batch – making enough for 100 meatballs or so. I separate them into individual freezer bags of 14 – 16 uncooked meatballs and freeze them.
To thaw, I run the ziploc bag of meatballs under hot water for a minute or two. I transfer them into a fry pan, add a cup of water, and brown them in the pan covered by tin foil. Finally, I add the cream of mushroom soup mix. While it is simmering, I make the rice. We like to eat the meatballs on the side with the gravy poured over the rice.
Swedish Meatballs and Rice
1 lb thawed raw lean hamburger
2 bread heals torn into pieces (or food processed)
1/4 cup quick oatmeal
1 egg beaten
S&P to taste
3 T ketchup
1/2 small onion chopped
Form into meatballs.
(At this point, I freeze sets for future meals.)
Brown the meatballs in a fry pan. S&P a bit during browning. Remove from heat and drain off any grease.
Add can of cream of mushroom soup mixed with 1 can skim milk.
Cover fry pan.
Simmer for 30-45 minutes. (May also put in a casserole in the oven at 300 for 1 hour).
Serve with minute rice.