Easy Swedish Meatballs – Just 5 Ingredients!
Nothing beats Swedish Meatballs smothered in a rich and hearty gravy. They are great to serve with mashed potatoes or even egg noodles.
This recipe for Swedish Meatballs is super using a few super market shortcuts like frozen meatballs.
Frozen meatballs are staple in my freezer. They are great to make a meal like, Asian Sesame Meatball, Meatball Sub Casserole, or to toss in sauce for spaghetti night.
Of course you can make your own, and on occasion I do, but frozen meatballs just make it easy. You can even make your own meatballs then freeze them to have on hand as well. Just make them as usual, let them cool then store in freezer bags.
The other reason I probably don’t make them as often is I have some go-to frozen meatballs my family likes. A few favorites are Wegmans they also have large meatballs perfect for spaghetti night as well as their standard size meatballs which I often use, and BJ’s Wholesale Angus meatballs are really good!
Use Good Quality Frozen Meatballs
The key to a good recipe using frozen meatballs is using a good quality frozen meatball, or one your family like. So make sure you use good quality frozen meatballs and if you have a Wegmans grocery store in your area make sure you pick up a bag of theirs. They are so good!
What You Need
This recipe comes together quickly for an easy peasy weeknight meal with just 5 ingredients (plus salt and pepper) You can even make this in the slow cooker too!
Here’s what you need –
- 20-25 good quality frozen meatballs
- 1 cup beef broth
- 1 can (10 oz) cream of mushroom soup
- 1/4 cup sour cream
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh or dry chopped parsley for serving, optional
- Mashed potatoes (I love using store bought mashed potatoes like Bob Evans) or egg noodles for serving
This recipe comes together in less than 30 minutes, or as I mentioned before add to your slow cooker and let it do the work!
Easy Swedish Meatballs
- Yield: 4 servings
Ingredients
- 20–25 good quality standard-size frozen meatballs*
- 1 cup beef broth
- 1 can (10 oz) cream of mushroom soup
- 1/4 cup sour cream
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh or dry chopped parsley for serving, optional
- Mashed potatoes (I love using store bought mashed potatoes like Bob Evans) or egg noodles for serving
Instructions
- Defrost meatballs in the microwave for 4-5 minutes until they are not almost thawed through.
- Add a little olive oil to a large skillet and add meatballs over medium heat until warmed through.
- Stir in beef broth, cream of mushroom soup and sour cream and stir until combined and sauce is heated through.
- Season with garlic powder, salt and pepper.
- Reduce heat to a simmer and let meatballs simmer in the sauce for about 15 minutes, stirring occasionally.
- Garnish with parsley if desired.
- Serve with mashed potatoes or egg noodles.
Notes
- If your frozen meatballs are small (some brands are) you may want to add more meatballs.
- If you would like to cook in the slow cooker, you don’t need to thaw meatballs. Add all ingredients except parsley in slow cooker cover and cook on low for 4-5 hours or high for 2 hours.
Delish! I heated some chopped mushrooms with the beef broth, soup and sour cream in a pan with a few spices and then poured it over frozen meatballs in my crockpot. Two hours at high and voila, a comfort food to serve over mashed potatoes. Thnx for sharing the recipe!
★★★★★
I’m so happy you enjoyed this!