MEMBER RECIPE
Easy Swedish Meatballs Recipe
By katroberts
Difficulty: Easy |
Total Time:
Up to an hour
|
Active Time:
|
Makes:
2 cake pans and one casserole dish full. Enough to keep adding to a warming dish as they start disappearing. I would think a crock pot at low would keep them warm also.
Had these at a crab feed as appetizers and got the recipe. Extremely tasty, easy to make and people request them from you at potlucks or dinner parties.
INGREDIENTS
- Costco Kirkland Brand Meatballs (140 to a bag)
- 10 cans (or 2 large restaurant style cans) of Cream of Mushroom Soup
- 2/3 quart carton of Half and Half
- Green onions for garnish
INSTRUCTIONS
- Mix soup and Half and Half and meatballs.
- If cooking all it will take 2 9×12 cake pans and maybe a casserole dish to cook them all together.
- Cook at 275 degrees for 45-60 minutes. Remove and top with sliced green onions for garnish.
Member recipes are not tested by the CHOW food team.
Regarding mushroom cream sauce -- looks like making a white sauce but with mushrooms? I think I'd do half cream/half buttermilk. Never though of either of those and it sounds yummy. I have always just used milk. I like this recipe. And I never thought of chicken stock! Thanks for this! I make my mac & cheese using a homemade white sauce and adding the cheeses. So much better. And thanks for the...+READ
Regarding mushroom cream sauce -- looks like making a white sauce but with mushrooms? I think I'd do half cream/half buttermilk. Never though of either of those and it sounds yummy. I have always just used milk. I like this recipe. And I never thought of chicken stock! Thanks for this! I make my mac & cheese using a homemade white sauce and adding the cheeses. So much better. And thanks for the heads up on smaller bags of meatballs at Smart and Final. The ones from Costco are sausage/beef (and parmason and romano cheese).... are Smart and Final's only beef or is it a sausage/beef mix? Before discovering Costco's meatballs, that's how I always made mine: ground sausage/beef mixture.-COLLAPSE
Puleese make your mushroom cream sauce from scratch - mushrooms, butter, flour, cream and/or full fat yogurt and/or buttermilk, chicken stock.
A smaller bag of premade meat balls can be had at Smart and Final. Get their house brand (First Street?) not the cheaper ones that have Way too much dry bread crumb filler.
Thanks all! Filling a 12-inch frying full 2 times sounds perfect! And thanks lilyalli for mentioning the sour cream. I've printed out your recipes.
Hi.. I forgot to mention in my post yesterday, that I also add sour cream, about 1/2 - 1 c. I don't know how I could have forgotten that, considering that's what gives the sauce the creamy texture! :) I like Debbthebee's suggestion of sherry.. I'll try to remember that next time, & use that instead of the white wine.
:)
I am sorry, but I never counted...depending on event, I sometimes make them very tiny (1/2 inch) and serve as appitizers with toothpicks....if for a meal, I make them 1 inch. We serve these with Mashed Potatos and peas in my family but others make a gravy and serve them over Egg Noodles. I can tell you that it will make a 12 inch frying pan full 2 times :)
I like lilyali and debthebee's suggestions. Never thought of sour cream. That sounds yummy. And I like to put the meatballs over noodles, also. The warming dish I use gets empty quick when used as appetizers. MarilynInMiamiFL, how many meatballs does that make?
I think I will stick to my own old family recipe for Swedish Meatballs.
Arvidson’s Swedish Meatballs
“Let mixture stand in refrigerator for 24 hours after mixing to blend.” Grind the meat together TWICE (grocer will do it on request)
Ingredients:
4 Tablespoons onion chopped very fine. (or one whole onion depending on taste)
1 stick butter (REAL) to sauté the onions and spices in, and...+READ
I think I will stick to my own old family recipe for Swedish Meatballs.
Arvidson’s Swedish Meatballs
“Let mixture stand in refrigerator for 24 hours after mixing to blend.” Grind the meat together TWICE (grocer will do it on request)
Ingredients:
4 Tablespoons onion chopped very fine. (or one whole onion depending on taste)
1 stick butter (REAL) to sauté the onions and spices in, and to fry the meatballs in. (Use ½ stick to fry onions, and the rest as needed to fry meatballs.)
½ teaspoon nutmeg
1 teaspoons salt
½ teaspoon pepper
1 Pound Beef
½ Pound Pork
½ Pound Veal
1 ½ cups milk
2 eggs
½ cup breadcrumbs
Directions:
Fry minced onions in butter until golden.
Add Spices to butter. (cool)
Add spices, onions and butter to meat (including any butter in pan)
Work (mix with hands/fingers) well together.
Beat Milk and Eggs and pour over breadcrumbs.
When soft, mix with meat mixture.
Work all together (with hands) until light and fluffy.
Refrigerate in covered bowl 24 hours. This gives flavors a chance to blend.
Directions:
Form into SMALL ½ inch to 1 inch balls and brown in butter on low to medium heat.
If desired, save drippings and make gravy to put over them.
You can put these in freezer bags and reheat in microwave. OR you can put them in a crock pot and put gravy over them.
Grandmother Anna Peterson Arvidson’s Recipe from Sweden 1898-COLLAPSE
I love those Cosco meatballs and have made Swedish meatballs with them often. I also use cream of mushroom concentrate soup and then add sour cream in proportion to the amount of soup. A splash of cooking sherry is nice for flavor as is salt and white pepper to taste.
I serve it over mashed potatoes or egg noodles. These can also be put in a chafing dish and serve as an elegant party appetizer.
I have created something similar, which I call my "mock" swedish meatballs & it's really delicious -- for 2 servings, I cook the mushroom soup and add about 1/2 c. milk, add some white wine, garlic powder, pepper, red pepper flakes, parsley, onion powder (and whatever other spices or herbs I'm in the mood for that night) and then let simmer awhile, about 20 min.. Then I add frozen meatballs ,...+READ
I have created something similar, which I call my "mock" swedish meatballs & it's really delicious -- for 2 servings, I cook the mushroom soup and add about 1/2 c. milk, add some white wine, garlic powder, pepper, red pepper flakes, parsley, onion powder (and whatever other spices or herbs I'm in the mood for that night) and then let simmer awhile, about 20 min.. Then I add frozen meatballs , about 4 or 5 (I belong to Sam's Club, so I buy their brand, but I think any good frozen meatballs will work) and simmer about another 20 min. at least. I created this recipe one night when I was craving Swedish Meatballs but didn't want to do the work. This is really yummy and great w/rice or noodles. When put over egg noodles, it can become 'mock' stroganoff. Very versatile-COLLAPSE
Katroberts again. Left out "ground black pepper" to add to mixture. ::sorry::