Ingredients for Quick Swedish Meatballs
- 1 (1 lb) bag frozen meatballs
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/4 teaspoon ground nutmeg
- 1/2 cup sour cream
- 2 tablespoons fresh parsley, chopped (optional)
- 1 (16 ounce) package egg noodles, cooked
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How to Make Quick Swedish Meatballs
- In a large skillet, combine 1 (1 lb) bag frozen meatballs, 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup milk, and 1/4 teaspoon ground nutmeg.
- Bring to a boil over medium-high heat, stirring occasionally, until the sauce begins to bubble.
- Reduce heat to low, cover, and simmer for 15 minutes, or until the meatballs are heated through and the sauce has thickened slightly.
- Stir in 1/2 cup sour cream. Cover and heat for another 2-3 minutes, or until heated through and the sour cream is incorporated. Do not boil.
- Sprinkle with fresh parsley (optional) and serve immediately over cooked noodles.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
1g
Fat
26g
Carbs
2g