Swedish Meatballs Recipe

Swedish Meatballs


  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Yield: 5 servings


Ground Turkey (or Beef)
1 pound
Small Onion, Minced
1/4 cup
Kosher Salt
1/2 teaspoon
Ground Nutmeg
1/8 teaspoon
Vegetable Oil
2 tablespoons
Condensed Cream Of Mushroom Soup
1 can (10-1/2 ounces)
Cooked Egg Noodles
4 cups (about 8 ounces dry)
Chopped Parsely
1 tablespoon
Sour Cream
2 tablespoons


Mix the meat, egg, bread crumbs, onion, salt and nutmeg in large bowl. Shape mixture firmly into about 20 meatballs.
Heat oil in 12-inch nonstick skillet over medium-high heat. Add meatballs and cook until well browned on all sides (make sure skillet and oil are hot before adding meatballs to prevent sticking). Pour off any fat.
Add broth to skillet and heat to a boil, stir to scrape up browned bits from bottom of skillet. Stir in soup and sour cream. Reduce the heat to low. Cover and cook for 5 minutes, or until the meatballs are cooked thoroughly. Serve meatballs and sauce over noodles. Sprinkle with parsley.
Frozen meatballs work fine if you're lazy like me 🥱
  • Dinner

Explore: Swedish Meatballs, Eggs, Ground Turkey (or Beef), Panko (japanese-style Breadcrumbs), Small Onion, Minced, Kosher Salt, Ground Nutmeg, Vegetable Oil, Low Sodium Beef Broth, Condensed Cream Of Mushroom Soup, Cooked Egg Noodles, Chopped Parsely, Sour Cream,



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