Swedish Meatballs

(Picture: coming soon!)

Submitted by Angela Davis

2 pounds ground beef                                                  
 2 eggs, beaten

1 TB Worcestershire sauce                                       

¼ Cup corn flake crumbs

1 tsp. celery salt

2 cans cream of mushroom soup

¼ Cup minced onion 

½ tsp. garlic powder

½ Cup evaporated milk

Mix ground beef, cornflake crumbs, onion, eggs, celery salt, garlic powder. Mix well and shape into balls. Brown on all sides or bake at 350 degrees for 7 minutes on a foil lined baking sheet. Place in crock pot. Mix soup, milk, and Worcestershire sauce. Pour over meatballs. Cover and cook on high for 1 hour. Stir occasionally. Remove from crock pot and allow to cool. Place in freezer bags.

To serve: Thaw. Heat until sauce is hot and bubbly and meatballs are hot throughout. Serve over hot buttered noodles.

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