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Swedish Meatballs

Swedish Meatballs
  • prep time: 15 min
  • total time: 30 min
  • serves: 5 people
  • calories: 411 1 serving

You don't have to make a trip to your favorite Scandinavian-based furniture store to get creamy, savory Swedish Meatballs.  Homemade is always better, especially when it's this easy to make.  Ground turkey meatballs are browned in a skillet for a crisp crust, then simmered in a mixture of cream of mushroom soup and beef broth, which melts into the most delicious sauce.  In just 30 minutes you can have a comfort food that easily customizible with other types of ground meats (try beef or meatloaf mix, too).  Swedish Meatballs are usually served over noodles, but feel free to use what you have on hand to soak up that yummy sauce, like rice or crusty bread!

Ingredients

  • 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 or Condensed Unsalted Cream of Mushroom Soup
  • 2 tablespoons sour cream
  • 4 cups hot cooked egg noodles (from about 8 ounces dry)
  • 1 tablespoon chopped fresh parsley

Instructions

  • Tips

    • If preparing using Unsalted Cream of Mushroom you can add salt to taste.  Our test kitchen found that 1/4 teaspoon of salt enhanced the flavor of the recipe and contributes an additional 118 mg of sodium per serving, but you can add less or more to make it right for you.
    • Want to make enough to serve 10?  Use a 22.6-ounce can of Campbell's® Condensed Cream of Mushroom Soup and double the remaining ingredients. Cook in a 6-quart saucepan (you'll need to brown the meatballs in 2 batches- if you do it all at once they won't brown as well).  
  • 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.  Season to taste.  Serve the meatballs and sauce over the noodles.  Sprinkle with the parsley.

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Calories 411
Total Fat 17 g
Sat. Fat 4.2 g
Trans Fat 0 g
Cholesterol 128 mg
Sodium 668 mg
Total Carb 42 g
Dietary Fiber 1 g
Sugar 1 g
Added Sugars 0 g
Protein 19 g
Vitamin D 1 %DV
Calcium 5 %DV
Iron 13 %DV
Potassium 5 %DV
Calories 411
Total Fat 17 g
Sat. Fat 4.2 g
Trans Fat 0 g
Cholesterol 128 mg
Sodium 279 mg
Total Carb 42 g
Dietary Fiber 1 g
Sugar 1 g
Added Sugars 0 g
Protein 18 g
Vitamin D 1 %DV
Calcium 5 %DV
Iron 12 %DV
Potassium 5 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.