Swedish Meatball Dinner For A Crowd
|Onions||3 Medium, sliced|
|Lean ground beef||2 Pound|
|Dry bread crumbs/Cracker crumbs||3⁄4 Cup (12 tbs)|
|Canned condensed tomato soup||21 Ounce (2 Cans, 10 3/4 Ounce Each)|
|Water||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||2 Teaspoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Dried parsley flakes||1 Teaspoon|
|Dill seed||1⁄4 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
Arrange onion slices on bottom of 13x9-inch baking dish.
Combine ground beef, eggs, bread crumbs, milk, salt, basil and pepper.
Shape into 1-inch meatballs.
Place on top of onion slices.
Bake at 425° for 20 minutes.
Remove from oven.
Pour tomato soup, water and Worcestershire sauce over top.
Stir carefully just to blend.
Arrange Pastry on meat mixture.
Sprinkle with additional Parmesan cheese.
Bake at 425° for 30 to 35 minutes.
Pastry: 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 a 13x9-inch rectangle.
Cut into squares or triangles.