Swedish Meatballs

Taste of Home Magazine

4 eggs
1 cup milk
8 slices white bread, torn
2 lbs ground beef
1/4 cup finely chopped onion
4 teaspoons baking powder
1 to 2 teaspoons salt
1 teaspoon pepper
2 tablespoons shortening (I used butter)
2 cans (10 3/4 oz each) condensed cream of chicken soup, undiluted
2 cans (10 3/4 oz each) cream of mushroom soup, undiluted
1 can (12 oz) evaporated milk or use 2 (12 oz ) cans for a saucier version
Minced fresh parsley

In a large bowl, beat eggs and milk. Add bread; mix gently and let stand for 5 minutes. Add beef, onion, baking powder, salt and pepper; mix well (mixture will be soft).

Shape into 1-inch balls. In a large skillet, brown meatballs, a few at a time, in shortening. Place in an ungreased 3-quart baking dish.

In a bowl stir in soups and milk until smooth; pour over meatballs. Bake uncovered, at 350F for 45 min to1 hour.

Sprinkle with parsley.

Makes 8-10 servings