Swedish Meatballs with Mashed Potatoes and Gravy

 This is one of those recipes that everyone in our family likes and that my mom has made several times.  It is really really yummy.

This meal can be made the day before and then put in the crock pot the next day to have ready for a meal.  I made this meal yesterday for us to have for Sunday dinner.  And, I found out that it is really easy to make.

 Make sure to save any drippings from the meatballs for the gravy.

 Make the gravy while the meatballs are in the oven.

 When the meatballs are done, put them into the crock pot if you are going to eat them later in the day or the next day.  Or, if you are going to eat them right away, just add them to the gravy and let simmer for a little while.

 Add the gravy to the meatballs in the crock pot.  I just refrigerated all this for the next day.  Then, before we went to church, I got them heating up.

When we came home, we had a delicious meal waiting for us.

Swedish Meatballs with Mashed Potatoes and Gravy

Meatballs:
2 pounds ground beef
1 pound ground pork sausage (they are still good with just ground pork)
1 cup finely chopped onion (usually do less)
2 eggs
1 cup milk
1 1/2 cups bread crumbs
2 T. parsley
1 t. salt
1/2 t. pepper
1 t. allspice
2 t. worcestershire

1. Mix the meatball ingredients together and chill for 2 hours.  (Mix with hands, wash hands really good before and after.)
2. Form the meat into balls and place on a jelly roll pan.  Spray the pan with Pam or use parchment paper so the meatballs don't stick.
3. Bake for 45 minutes at 325 degrees.  Save the drippings for the gravy.
4. While the meatballs are baking, make the gravy.

 Gravy:
1/2 cup flour
4 T. butter
2 cups milk (skim)
2 cans Campbell's Healthy Request Cream of Mushroom
1 1/2 cups sour cream
1 T. Better Than Beef Bouillon
1 t. dill weed
1 t. salt
1/2 t. pepper

Melt butter in a large skillet over low.  Mix the flour and 1 cup milk in a separate bowl.  Add the other 1 cup milk to the butter.  Now add the flour/milk mixture to the butter and milk.  Stir to blend.  Add remaining ingredients, plus the meatball drippings.  Stir until blended and as thick as you like.  Turn the heat up and add a little flour if you like your gravy thicker.
      
      5. When the meatballs are done add them to the gravy and let simmer if you are going to eat them right away.  If you are going to eat them later, put the meatballs in a crock pot and pour the gravy over them and get them heating up.  Or, refrigerate them and the heat them up the next day.

Make Ahead Mashed Pototoes:
5 pounds potatoes
6 oz. cream cheese (1/3 less fat)
1 cup sour cream (light)
2 t. onion salt
1 t. salt
1/4 t. pepper
2 T. butter

Peel potatoes.  Rinse off and cut off any bad spots.  Cook in salted, cold water - bring to a boil and cook until tender.  Drain and mash until smooth.  Add remaining ingredients and beat until light and fluffy.  These potatoes can be refrigerated for up to 2 weeks.

You can use these mashed potatoes to make potato bread.  Potato bread goes excellent with this meal.  I would have made some, but I didn't have time.

Enjoy!!