Cheating Swedish Meatballs

"4 ingredient dinner! Throw it in a pot, cover & cook for about 30 minutes and serve! DELICIOUS, inexpensive and ohhhhh so easy!!! Can also be an appetizer without the egg noodles."
photo by jessymroberts photo by jessymroberts
photo by jessymroberts
Ready In:


  • 1 (32 ounce) can cream of mushroom soup
  • 16 ounces milk
  • 1 lb frozen meatballs
  • 16 ounces egg noodles, cooked


  • In a medium sized saucepan, mix soup with milk.
  • (I use a whisk to get all lumps out.) Once that is creamy, add the frozen meatballs.
  • Cover and cook on low/medium until meatballs are heated through, scraping bottom of pot regularly to avoid burning.
  • Serve over cooked egg noodles.

Questions & Replies

  1. Are the quantities accurate? We made this per the recipe and holy cow it was soupy and way more food than the 4 servings it calls for


  1. Wow, what a great & simple recipe! I doubled the recipe and added one can of campbell's french onion soup and about 1 Tablespoon of worcestershire sauce. Just before serving I added 3 Tablespoons of flour mixed in 1/2 cup of water to thicken. So easy to make and my family LOVED it.
  2. This was so easy and quick. I did add some cream cheese and dill to the recipe (didn't have enough soup on hand), and a little worcestershire because I like it. Very good recipe. Thanks for posting it. We will use this one from now on.
  3. I really enjoyed this recipe, it was so easy to make, and my family went nuts over it. Even my three year old couldn't get enough of those meatballs. I added a can of mushrooms, and a sliced onion to it, and tried it on toast, and it was great that way too. I thank you for posting this recipe, I hope more people will try this simple, yet richly delicious recipe. sincerely, Kathleen Hurst
  4. No offense, but as is, this recipe needs some flavor! I used 3-10 1/2 oz cans of cream of mushroom soup; about 20 oz of milk (2% & I added to soup while in my kitchenaid mixer on 2, until my desired consistency, remembering that when heated, it will become more liquid.) One package of onion soup mix, 2 pinches of ground sage, a pinch of parsley, and a few twists of the pepper grinder & my pink salt grinder (more if you use regular sea salt; I never use regular table salt.). And of course some kind of seasoning with heat (paprika, ground red pepper, etc.) for my husband who is from Texas where everything packs a bit or more of Lastly, about a tsp of chopped garlic & a bay leaf just as the temperature starts to get going. If desired, we add mushrooms & a bit of grated Parmesan. Also. We do this in the crockpot over a few hours, adding ingredients based on there cook time; for example, mushrooms & cheese go in close to last as they don’t take much time, & meatballs last because they are already crisp from the oven & you don’t want them to get mushy from over cooking in the sauce. Good luck & happy eating ??
  5. Ive always been a picky eater then i tried these one day at work and fell in love looked and found this great recipe that was even better i added a whollup of sour cream in the pot and it turned out amazing thanks


  1. We also added 2 pinches of sage & parsley, a few dashes of soy sauce, A-1, & Worcester sauce (suggested from another recipe), a packet of onion soup & few squeezes of Dijon mustard & sour cream instead of heavy cream. I frequently combine several recipes & suggestions until I get my own unique recipe for my taste, so I hope all the suggestions help you to find yours
  2. I once had a guy trade me 2 elk steaks for this recipe. I toss everything in the crockpot and add 1-2tsp of garlic salt, fresh ground pepper and I use heavy cream instead of the milk. Great for parties. I'm always asked to bring this along.



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