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Swedish Meatballs

Swedish Meatballs

4.67 6

Some things never get old, including this classic.  We’ve updated the recipe a bit to use ground turkey that’s gently seasoned with nutmeg and onion for perfect flavor. Cream of mushroom soup combined with beef broth delivers rich flavor and a velvety sauce.

serves 5 people

Ingredients

cost per recipe: $10.11

The price is determined by the national average.

  • 1

    pound ground turkey or ground beef

  • 1

    egg

  • 1/2

    cup plain panko (Japanese-style bread crumbs)

  • 1

    small onion, minced (about 1/4 cup)

  • 1/2

    teaspoon kosher salt

  • 1/8

    teaspoon ground nutmeg

  • 2

    tablespoons vegetable oil

  • 3/4

    cup Swanson® 50% Less Sodium Beef Broth

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

  • 2

    tablespoons sour cream

  • 4

    cups hot cooked egg noodles (from about 8 ounces dry)

  • 1

    tablespoon chopped fresh parsley

view nutrition info

How to Make It

Thoroughly mix the turkey, egg, bread crumbs, onion, salt and nutmeg in a large bowl.  Shape the turkey mixture firmly into about 20 meatballs. Heat the oil in a 12-inch nonstick skillet over medium-high heat.  Add the meatballs and cook until well browned on all sides (make sure the skillet and oil are hot before adding the meatballs to prevent sticking).  Pour off any fat. Add the broth to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.  Stir in the soup and sour cream.  Reduce the heat to low.  Cover and cook for 5 minutes or until the meatballs are cooked through.  Serve the meatballs and sauce over the noodles.  Sprinkle with the parsley.
Step 1

Thoroughly mix the turkey, egg, bread crumbs, onion, salt and nutmeg in a large bowl.  Shape the turkey mixture firmly into about 20 meatballs.

Step 2

Heat the oil in a 12-inch nonstick skillet over medium-high heat.  Add the meatballs and cook until well browned on all sides (make sure the skillet and oil are hot before adding the meatballs to prevent sticking).  Pour off any fat.

Step 3

Add the broth to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.  Stir in the soup and sour cream.  Reduce the heat to low.  Cover and cook for 5 minutes or until the meatballs are cooked through.  Serve the meatballs and sauce over the noodles.  Sprinkle with the parsley.

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Made With
Swanson® 50% Less Sodium Beef Broth

Swanson® 50% Less Sodium Beef Broth

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

Ratings & Reviews

(6)
  • Allyson G.

    March 25, 2020

    Delish!!

    Kid & hubby approved!! I just used already prepared frozen meatballs & cooked them in the oven while I prepared all other elements. I added dried onion flakes to the sauce for more flavor. After adding heated meatballs into sauce & simmering for the last 5 minutes per the instructions I just poured it all into the drained egg noodles along with the parsley, mixed together & heated for few more minutes to thicken up a bit. Super good!!!! 😋😋😋

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    (1) (0)
  • TALISHA H.

    January 20, 2020

    Delicious

    Even though I did not have sour cream or parsley it turned out delicious with ground turkey. I did add garlic and onion seasoning to the mixture because I am such a fan of both. Pinned it for sure

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    (1) (0)
  • Carol P.

    September 2, 2017

    Easy and Excellent

    This recipe was just fabulous all around. Very easy to make and when both my husband and me love it that says a lot! I already had most of the ingredients at home already so I didn't have to run around finding the items. We will be eating this quite often. I am passing this recipe on to a friend who has a bar and is always looking for something quick and different for the workers that some in at lunchtime.

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    (1) (0)
  • debi u.

    March 21, 2020

    need to season the sauce!

    so I spiced it up a bit with some mushrooms sautéed in white wine and added thyme to the sauce before putting the mushrooms back in - that did the trick to add some flavor to the sauce served over rice - yum!

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    (0) (0)
  • wilbur d.

    November 24, 2019

    Fantastic

    Served over a bed of egg noodles, this was delicious and easy! It's a keeper

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    (0) (0)

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