The Best swedish meatballs with cream of mushroom soup recipe
I’m so excited to share this Swedish meatballs with cream of mushroom soup recipe with you. This dish has been a staple in my household for years, and I’m always happy to see my family gather around the table to enjoy it. I love how easy it is to make, yet it’s still impressive enough to serve at a dinner party.
The combination of tender meatballs and rich, savory soup is a match made in heaven. Plus, it’s a great way to get in some extra protein and vegetables without feeling like you’re sacrificing flavor or texture. The best part?
It’s incredibly easy to customize to your liking, whether you want to add some extra spices or use different types of meat or vegetables. My kids love helping me in the kitchen, and this recipe is always a hit with them – they can’t get enough of the meatballs! I’ve made it for birthdays, holidays, and just regular weeknights, and it never fails to please.
It’s also one of those rare recipes that gets better with leftovers – just reheat and serve over rice or noodles for an easy meal. My grandmother used to make this recipe when I was growing up, and I’ve carried on the tradition by passing it down to my own kids. There’s something special about sharing food that connects us across generations.
And let’s not forget about the health benefits – this dish is packed with lean protein, fiber-rich vegetables, and healthy fats from the cream of mushroom soup. So go ahead, give it a try – I promise you won’t be disappointed!
Swedish Meatballs with Cream of Mushroom Soup
4.6 from 1526 votes
Classic Swedish meatballs simmered in a rich and creamy mushroom sauce. This comforting dish combines tender seasoned meatballs with a velvety sauce made from cream of mushroom soup, perfect for serving over egg noodles or mashed potatoes.
1In a small bowl, combine breadcrumbs and milk and let sit for 5 minutes until the breadcrumbs absorb the milk.
2In a large mixing bowl, combine ground beef, ground pork, soaked breadcrumbs, chopped onion, beaten egg, allspice, nutmeg, salt, and pepper.
3Mix gently with your hands until just combined, being careful not to overwork the mixture.
4Roll the mixture into 1-inch meatballs, about 20 to 24 total.
5Heat 2 tablespoons of butter in a large skillet over medium-high heat until it sizzles.
6Add meatballs in a single layer without crowding, and cook for 8 to 10 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature reaches 165°F).
7Remove meatballs from the skillet and set aside on a plate.
8In the same skillet over medium heat, add the cream of mushroom soup, beef broth, sour cream, Worcestershire sauce, garlic powder, and black pepper.
9Whisk until smooth and bring to a gentle simmer, about 2 to 3 minutes, scraping up any browned bits from the bottom.
10Return the meatballs to the skillet with the sauce, reduce heat to low, and let simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly and the meatballs are heated through.
11The sauce should coat the back of a spoon and the meatballs should be tender.
12Garnish with fresh parsley and serve hot over egg noodles, mashed potatoes, or rice.
13For best results, spoon extra sauce over each serving.
For a lighter version, substitute ground turkey for the beef and pork, and use low-fat cream of mushroom soup and reduced-fat sour cream. To make ahead, prepare the meatballs and sauce separately, then combine and reheat gently before serving.
Watch Video Of How Swedish Meatballs with Cream of Mushroom Soup Works
This recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal that everyone will love. One of my favorite things about this recipe is how versatile it is: you can serve it as an appetizer or main course, adjust the seasoning based on your preferences, and even add other ingredients like diced onions or bell peppers if you like.
My family loves how tender these meatballs are – they’re perfect for little hands (and big ones too!) Reheating leftovers is easy: just pop them into a saucepan with some additional cream of mushroom soup until warmed through.
❓ Frequently Asked Questions About Swedish Meatballs with Cream of Mushroom Soup
1. What is the origin of Swedish meatballs?
Swedish meatballs are believed to have originated in Sweden during the Middle Ages as a way for peasants to use up leftover ingredients and stretch their food budget. Over time, they became a popular dish throughout Scandinavia and eventually made their way around the world.
2. Can I use different types of meat for Swedish meatballs?
Yes! While traditional Swedish meatballs are made with beef or pork, you can also use ground turkey or chicken for a leaner option. Just be sure to adjust the cooking time accordingly.
3. How do I store leftover Swedish meatballs?
Store leftover Swedish meatballs in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months. When reheating, make sure they’re hot throughout before serving.
4. Can I make Swedish meatballs ahead of time?
Yes! You can prepare the meatball mixture up to 24 hours in advance and store it in the refrigerator until ready to cook.
5. What is the purpose of cream of mushroom soup in this recipe?
The cream of mushroom soup serves several purposes: it adds moisture and flavor to the dish, helps bind the meatball mixture together, and provides a rich, savory element that complements the beef perfectly.
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