The Quickest Swedish Meatball Recipe
photo by esteban
- Ready In:
- 5hrs 5mins
- 1 (38 ounce) package frozen meatballs
- 2 (10 3/4 ounce) cans cream of mushroom soup (you can mix and match the soups, like cream of celery, cream of chicken, golden mushroom soup, etc)
- 8 ounces sour cream
- 2 teaspoons soy sauce
- Place all ingredients in a crock pot.
- Cook on low for at least 5 hours.
Questions & Replies
I made these for my mom's birthday dinner, and there wasn't one left. I used turkey meatballs rather than beef, as she always had to pass on the traditional ones my grandmother made (my mom doesn't eat beef). I followed the recipe exactly, and used organic Tamari (Japanese soy sauce made without wheat) instead of regular soy sauce. I added a bunch of parsley from my garden for presentation, and it was delicious! I think a lot of this recipe depends on the quality of the frozen meatballs, so don't buy a package of something you've never tasted. The turkey ones stayed so juicy despite even being bite size! Excellent party app.
Hi, I am with Delana. One of the main questions I have when using Campbells Cream of Soups is how much milk/water to add. When making most of my dishes, I add 1/2 soup can of milk for each 2 cans of soup. With that in mind, I would appreciate knowing if you added any milk or water to the soup mixture. Thank you.
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Although, I am very much a snob when it comes to my swedish meatballs, I actually enjoyed this. My mother is Swedish and I was born in Sweden and raised all over the world. So I do very much know what real Swedish Meatballs taste like and how to prepare them. With that said, I made this knowing these are not the real deal which allowed bias to be set aside (which by the way, whether you add nutmeg, dill, soy sauce... that's personal preference and doesn't make or break the authenticity of real Swedish Meatballs). I added Maggi Seasoning and soy sauce to the sauce, used Craime Fraiche (didn't have Sour Cream), added a few dashes of dill and parsley and this was so yummy! With my egg noodles, tossed them with butter and parsley. Made for a great lazy night dinner!
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RECIPE SUBMITTED BY
I live in Michigan but lived in NC most of my life. I am a comfort cook and my husband is a gourmet cook, so I cook during the week and then we have fabulous food during the weekend. Of course, most of our friends come over during the weekends. We love to go out to eat and then copy the food when we come home.