There's really no recipe more comforting than this one for Swedish Meatballs. And it takes just a few minutes to prepare! Serve over hot cooked rice or egg noodles with Peas and Carrots.
Swedish meatballs are just plain meatballs served in a creamy white sauce that is seasoned with mushrooms and onions. This one has a golden color because it adds golden cream of mushroom soup. The recipe is rich and delicious and perfect for a cold winter night.
Serve it with a nice green salad tossed with grape or cherry tomatoes and drizzled with a mild vinaigrette. Some garlic bread or toasted rolls would be a nice accompaniment.
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (8-ounce) package mushrooms, sliced
- 1-1/2 (16-ounce) packages frozen wild rice meatballs
- 1 (16-ounce) jar Alfredo sauce
- 1 (10 ounce) can golden cream of mushroom soup
- 2 tablespoons milk
- 1/3 cup sour cream
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic; cook and stir for 2 minutes. Add the mushrooms; cook, stirring occasionally, for about 4 to 6 minutes or until the mushrooms start to brown.
Add the meatballs; cook, stirring occasionally and shaking pan, until the meatballs are no longer frozen, about 10 minutes.
Add the Alfredo sauce and the golden cream of mushroom soup to the pan.
Pour the milk into the Alfredo sauce jar; put cap on lid tightly and shake. Pour this mixture into pan.
Bring the mixture in the skillet to a simmer. Simmer, stirring frequently, for 5 to 10 minutes until the meatballs are hot.
Stir the sour cream into meatball mixture and serve immediately over hot cooked rice or egg noodles.