Herbed Swedish Meatball Dinner
|Onion||1 Medium, sliced|
|Lean ground beef||1⁄2 Pound|
|Dry bread crumbs/Soda cracker crumbs||1⁄4 Cup (4 tbs)|
|Condensed tomato soup||10 3⁄4 Ounce (1 Can)|
|Canned mixed vegetables||1 Pound, undrained|
|Worcestershire sauce||1 Teaspoon|
|All purpose flour||3⁄4 Cup (12 tbs) (Pillsbury's Best)|
|Grated parmesan cheese||1 Tablespoon|
|Dried parsley flakes||1⁄2 Teaspoon|
|Salt||1⁄4 Teaspoon (For The Crust)|
|Dill seed||1⁄8 Teaspoon|
|Shortening||1⁄4 Cup (4 tbs)|
Arrange onion slices on bottom of 8-inch square baking dish.
Combine ground beef, egg, bread crumbs, miik, salt, basil and pepper.
Shape into 1-inch meatballs.
Place on top of onion slices.
Bake at 425° for 20 minutes.
Remove from oven.
Add tomato soup, mixed vegetables and Worcestershire sauce.
Stir just to blend.
Arrange Crust on meat mixture.
Sprinkle with additional Parmesan cheese.
Bake at 425° for 30 to 35 minutes.
Crust: Combine flour, Parmesan cheese, parsley, salt and dill seed in mixing bowl.
Cut in shortening until particles are the size of small peas.
Add milk and stir until dough clings together.
Roll out on floured surface to 8-inch square.
Cut into 2-inch squares or triangles if desired