Ingredients for Beth's Swedish Meatball Sauce
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon parsley flakes
- 1 tablespoon olive oil
- Chicken Bouillon Granule
- Cream Of Mushroom Soup
- Canned Mushrooms
- Heavy Whipping Cream
- Hungarian Paprika
- 1/2 cup sour cream
- 1 teaspoon onion powder
- Salt and pepper to taste
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How to Make Beth's Swedish Meatball Sauce
- Saute 1 medium onion, chopped, in 1 tablespoon olive oil until softened (about 5 minutes).
- Stir in 2 cloves garlic, minced, and 8 ounces mushrooms, sliced. Cook until heated through (about 3-5 minutes).
- Add 1 (10.75 ounce) can condensed cream of mushroom soup and 1/2 can (approximately 5.4 ounces) of water.
- Stir well, then add 1 teaspoon beef or chicken flavor base, 1/4 cup heavy cream, 1 teaspoon paprika, 1 teaspoon onion powder, and 1 teaspoon parsley flakes.
- Stir well, then stir in 1/2 cup sour cream.
- Season to taste with salt and pepper.
- Add 2 pounds hot cooked frozen meatballs and let simmer for 5-7 minutes, allowing the sauce to thicken and the meatballs to heat through.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
11g
Fat
70g
Carbs
2g
