Prep 10 mins
Cook 20 mins
This recipe comes from a bag of frozen meatballs, and it is very easy, quick and yummy. I followed the recipe exactly with the exception of doubling the sauce and adding a few more meatballs than called for, and I served over noodles. This is a terrific weeknight meal that will be enjoyed by adults and kids alike.
- Combine the Meatballs, Soup, Milk and Nutmeg in a Large Skillet.
- Heat to Boiling, Stirring Occasionally.
- Reduce the Heat, Cover and Simmer for 15 minute.
- Stir in the Sour Cream, Cover and Heat for 2 or 3 minute more.
- Sprinkle with Parsley if Desired and Serve Warm.
This is a really a quick and delicious meal. I used 16 precooked turkey meatballs that had been frozen. They were warmed in the oven and then combined with the sauce and simmered as instructed in the recipe. It was necessary for me to add additional milk. I don't think that the amount of sauce would support 24 meatballs. In place of the sour cream, I used plain yogurt. This was served over Poppy Seed Noodles.
No, it wasn't as good as from scratch Swedish meatballs, but it was as close as could be expected considering the ingredients. I doubled the milk, nutmeg & sour cream. Also, I used a whole family sized (26 oz) can of soup. I put everything EXCEPT the meatballs into a skillet & brought to a boil. I added leftover uncooked egg noodles, (about 6 oz) cooking them for a few minute while zapping the (thawed) meatballs, which I then added to the skillet. I finished according to the recipe, although my cooking time was a few minute less.
This was good. I did have to double the milk and the nutmeg. I served it over egg noodles. While I wouldn't say it was as good as made from scratch Swedish meatballs, it was easy because I used frozen meatballs. I liked it, but my wife thought it was just okay.