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.