Easy Swedish Meatballs Recipe with Cream of Mushroom Soup | That i used to hate Cream of Whatever soup and would almost never use it. But y’all. Y’all! They attended a LONG way using them in the previous couple of years. One night I got watching the pantry trying to figure out something fast and simple to throw together for supper when I spied a can of Cream of Mushroom plus a bag of egg noodles and thought… meh, perhaps you should? I won’t say this recipe is an actual, constructed from scratch, Swedish Meatball recipe (like you can get IN Sweden) but you know what? Dadgoneit whether or not it’s not delicious!
Sometimes I skip shaping the meatballs and just be this with seasoned, browned ground beef therefore it is as being a Hamburger Stroganoff (I can’t lie, my peoples love the stroganoff Hamburger Helper which tastes like it!) It will save you yourself serious amounts of either buy prepared frozen meatballs or do what I and make/freeze your own. Whenever I make meatballs, I make extra to pop on the freezer for meals of this nature (or spaghetti, meatball subs, etc.)
Swedish Meatballs Recipe with Cream of Mushroom Soup
Oh, of course,if your crew doesn’t like mushrooms, I PROMISE they do not be placed off because of the soup. If Husband or Brutus knew there was clearly mushroom bits in that room they’d boycott supper but neither advisors has ever endured a clue when I get this! Put this as part of your weeknight supper rotation. You will be glad master!
You can find Swedish Meatballs and next you have SWEDISH MEATBALLS. I increase the risk for latter. An extremely big batch is required the year of 2010, because I’m bringing them to my sister-in-law’s for Christmas Dinner tomorrow, and we will have around 30 people. Quite a few are Swedish in origin, a variety of them rabidly so. For some reason, they trust a Norwegian woman to help with making these for ones special meal.
Why is them authentic? Scratch. If you purchase a bag of frozen meatballs at the store, you should buy a jar of spaghetti sauce and boil up a pot of pasta. Seriously! Those meatballs, rather than being brimming with yucky ingredients, lean toward Italian in flavor. The additional thing that only won’t do will be’can of cream of mushroom soup and a few sour cream’for ones gravy. Nuh-uh! Gravy on the drippings, sweet and salty and laced with nutmeg and creamy goodness. There’s nothing a fat free dish, friends. Fat free has no place at Christmas dinner.
Don’t fret, New Year’s is in line fever currently brewing and you will resolve to deal with the Holiday Hams which may have mysteriously appeared on your own backside. 😉 This recipe is dependant on one I managed to get on the Byerly’s Cookbook. Byerly’s is a wonderful store in our area, rather specialty and staffed by some terrific men and women that love food and love serving their customers. I’ve tweaked the recipe some for my style. You need to YOU do the same.
My brother in law, who might be also Norwegian and knows what he’s doing, would position the meatballs and gravy on the heap of mashed potatoes. And he’d recommend YOU do the same.
- 1 batch Basic Meatballs
- 1 envelope brown gravy mix
- 1 cup water
- 1 can Cream of Mushroom soup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup sour cream
- 1 12-oz. pkg. egg noodles, cooked
- In a medium-sized saucepan add one envelope brown gravy mix. Whisk in water then heat pan over medium-high heat. Heat and whisk until gravy starts to boil. Add mushroom soup, salt and pepper; stir until completely incorporated. Add sour cream, stir well, reduce heat to low and cover until ready to use.
- In a large bowl, combine meatballs, sauce mixture and cooked noodles. Gently stir until all ingredients are combined then serve.
*If using frozen meatballs, defrost meatballs then heat them in the sauce before mixing with the noodles.