cream of mushroom soup swedish meatball recipe

Written ByJenny Smyth Posted on
cream of mushroom soup swedish meatball recipe
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The Best cream of mushroom soup swedish meatball recipe

I’m so excited to share with you one of my family’s favorite recipes – Cream of Mushroom Soup Swedish Meatball recipe. This dish is a staple in our household, and I’m sure it will become one in yours as well. It’s a classic Swedish dish that has been passed down through generations, and I’ve adapted it to make it healthier and more accessible for a weeknight dinner or a special occasion.

The combination of tender meatballs, rich cream of mushroom soup, and a hint of nutmeg is absolute perfection. My kids love helping me in the kitchen, and this recipe is always a hit with them. We’ve even made it for potlucks and family gatherings, and it’s always a crowd-pleaser.

One of the things I love about this recipe is that it’s incredibly easy to make and requires minimal prep time. Simply mix together the ingredients, shape the meatballs, and cook them in the oven or on the stovetop. It’s a one-pot meal that’s ready in no time!

And the best part? You can customize it to your taste by adding different spices or herbs. My family loves it when I add a sprinkle of paprika on top for an extra kick.

This recipe is not only delicious but also packed with nutrients from the mushrooms, lean beef, and whole wheat breadcrumbs. It’s a great way to get your kids to eat their veggies without even realizing it! In fact, my kids often request this dish for dinner because they know how much they’ll love it.

And let me tell you – they’re not wrong! This Cream of Mushroom Soup Swedish Meatball recipe is truly a game-changer for any occasion or weeknight dinner. So go ahead, give it a try, and see why it’s become a staple in our household.

Cream of Mushroom Soup Swedish Meatballs

Cream of Mushroom Soup Swedish Meatballs

4.5 from 701 votes

Juicy Swedish meatballs are simmered in a rich and creamy mushroom sauce made from scratch. This comforting dish combines the savory flavors of seasoned meatballs with the earthy depth of mushrooms for a satisfying meal.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Meatballs

1 lb ground beef
1/2 lb ground pork
1/2 cup breadcrumbs
1/4 cup milk
1 large egg
1/2 cup finely chopped onion
1 clove garlic, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground allspice
1/4 tsp ground nutmeg
2 tbsp butter

For the Cream of Mushroom Soup

2 tbsp butter
8 oz cremini mushrooms, sliced
1/2 cup finely chopped onion
2 cloves garlic, minced
3 tbsp all-purpose flour
2 cups beef broth
1 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1 tsp Worcestershire sauce
2 tbsp fresh parsley, chopped

👨‍🍳Directions

1In a large mixing bowl, combine breadcrumbs and milk, letting them sit for 5 minutes until the breadcrumbs absorb the milk.
2Add ground beef, ground pork, egg, chopped onion, minced garlic, salt, pepper, allspice, and nutmeg, then mix gently until just combined.
3Shape the mixture into 1-inch meatballs, rolling them evenly so they cook uniformly.
4Melt 2 tablespoons of butter in a large skillet over medium-high heat until it sizzles.
5Add the meatballs in a single layer without overcrowding, and cook for 8 to 10 minutes, turning occasionally, until they are browned on all sides and cooked through with an internal temperature of 160°F.
6Transfer the meatballs to a plate and set aside.
7In the same skillet, melt 2 tablespoons of butter over medium heat, then add sliced mushrooms and chopped onion.
8Cook for 5 to 7 minutes, stirring occasionally, until the mushrooms are golden brown and the onion is translucent.
9Add minced garlic and cook for 1 minute until fragrant.
10Sprinkle the flour over the mushroom mixture and stir constantly for 1 to 2 minutes until the flour is fully incorporated and lightly toasted.
11Slowly pour in the beef broth while whisking to prevent lumps, then bring the mixture to a gentle simmer.
12Cook for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
13Reduce the heat to low and stir in the heavy cream, salt, pepper, and Worcestershire sauce until the sauce is smooth and creamy.
14Return the meatballs to the skillet, spooning the sauce over them, and let them simmer for 5 minutes until heated through.
15Garnish with fresh parsley before serving.

🔧Equipment

Large mixing bowl
Large skillet
Wooden spoon
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 14g❤️Cholesterol: 125mg🧂Sodium: 950mg🌾Total Carbs: 18g🥦Dietary Fiber: 1g🍬Sugars: 4g🥩Protein: 30g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream and use ground turkey instead of beef and pork. Serve over egg noodles or mashed potatoes to soak up the delicious sauce.

Watch Video Of How Cream of Mushroom Soup Swedish Meatballs Works

This Cream of Mushroom Soup Swedish Meatball recipe is perfect for any occasion or weeknight dinner because it’s easy to make, customizable to your taste, and packed with nutrients. My family loves helping me in the kitchen with this recipe, and we’ve even made it for potlucks and family gatherings.

The combination of tender meatballs, rich cream of mushroom soup, and a hint of nutmeg is absolute perfection. And don’t forget – you can customize this recipe to your taste by adding different spices or herbs.

For example, my family loves when I add a sprinkle of paprika on top for an extra kick.

❓ Frequently Asked Questions About Cream of Mushroom Soup Swedish Meatballs

Q: What type of meat should I use for this recipe?

For this recipe, you can use either ground beef or ground turkey. If you prefer leaner meat, you can also use 90% lean beef or turkey.

Q: Can I make this recipe gluten-free?

Yes, you can easily make this recipe gluten-free by substituting the traditional breadcrumbs with gluten-free breadcrumbs.

Q: How do I store leftover meatballs?

You can store leftover meatballs in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

Q: Can I make this recipe in advance?

Yes, you can prepare the meatballs up to a day in advance and store them in the refrigerator until ready to cook.

Q: What type of cream of mushroom soup should I use?

You can use either low-sodium or regular cream of mushroom soup depending on your preference.

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