Swedish Meatballs

2 lbs. ground beef
¼ C. Italian seasoned dry bread crumbs
1 t. onion powder
2 eggs, slightly beaten
1 t. celery salt
½ t. garlic powder
Sauce:
8 oz. sliced mushrooms
1 large can cream of mushroom soup (26 oz)
1 C. evaporated milk
1 T. Worcestershire sauce
2-3 shakes soy sauce
2-3 shakes garlic powder
1 t. beef bouillon granules
Salt & pepper to taste
½ C. sour cream (optional)

Mix well: ground beef, bread crumbs, onion powder, eggs, celery salt & ½ t. garlic powder. Shape into 1 in. balls. Brown on all sides in hot skillet; remove & set aside (drain fat if necessary). Sauté mushrooms in skillet until tender, then add all sauce ingredients except sour cream. Return meatballs to pan & simmer 30 min. or so, stirring occasionally, until meat is cooked through. Stir in sour cream if desired. Serve over garlic mashed potatoes.

Can also be made in crock-pot: Brown meatballs & place in crock-pot with mushrooms. Mix sauce ingredients & pour over the top. Cover & cook on high for 1 hour; stir. Reduce heat to low & cook for 3 hours more.

Recipe may be halved. It also freezes well, so you can make the whole recipe & save some for another day.