Easy Swedish Meatballs

This recipe makes four generous servings. 

I had never thought about combining these two soups to make a sauce.  Swedish meatballs are a favorite meal of mine and I like a good onion flavor in the sauce so I decided to try this. 

Swedish meatballs don't usually contain rice.  This was a way for me to use up some cooked rice that was in the fridge.

After combining the two soups, I heated the mixture up in the microwave to speed up baking time.  Add the sour cream just before you pour the mixture over the meatballs.  Next time I'll add additional sour cream to the sauce.

Putting the meatballs and sauce in the microwave for three minutes before baking in the oven will shorten baking time by about one-third.

Serve over noodles or mashed potatoes.

SWEDISH MEATBALLS

1 lb. ground beef

1 cup cooked rice

Salt and pepper

1 can Campbell’s Cream of Onion Soup

1 can Campbell’s French Onion soup

½ cup sour cream

Mix ground beef, rice and seasonings.

Using a disher, measure out mixture into 16 meatballs.

Spray a non-stick skillet with oil;  brown meatballs.

Combine undiluted soups and sour cream.

Put browned meatballs into an 8” square casserole.

Pour soup mixture over meatballs.

Bake, covered, at 325° until heated thoroughly.

A Different Twist on Taco Soup!

A friend shared her taco soup recipe with me.  It's a different twist on taco soup since it has canned cream soups added to the mixture.  The old standby recipe I've used for years is more like a chili while hers is creamy.

It's super quick to put together but does need to simmer a while to let the flavors develop.

Thanks, Tracie, for sharing with me!

Tracie Carter’s Taco Soup

1 lb. hamburger

Diced onion

Garlic powder

1 can Cream of Mushroom soup

1 can Cream of Chicken soup

2 cans mixed vegetables

1 can Ro-tel tomatoes

1 can pinto or kidney beans

1 can chicken broth

1 cup milk

Taco seasoning

Brown meat with onions, add other ingredients and simmer for an hour.

I used pinto beans, mild Ro-tel and 5 tsp. of taco seasoning.

Swedish Meatballs

This recipe was found online.  I did modify it slightly by adding extra sour cream and some Worcestershire sauce.  You could add slightly more than the 1/4 tsp. of allspice and nutmeg and these would taste even better.  I used my medium disher to portion out the meat and got 40 meatballs.  Next time, I'll make them smaller so the flavor of the sauce will cook into the meat better.

This made a lot of meatballs.  I packaged the meatballs and sauce for the freezer and have 9 meals prepped.  I will cook the noodles as I defrost the packages.

SWEDISH MEATBALLS

Serves 6-8

2 t. olive oil, divided

1 finely diced onion

1 lb. ground beef

1 lb. ground pork

½ c. Panko breadcrumbs

2 egg yolks

¼ tsp. allspice

¼ tsp. nutmeg

Salt and pepper

SAUCE:

¼ c. butter, melted

1/3 c. flour

4 c. beef broth

¾ c. sour cream

Heat 1 T. oil in skillet. 

Add onions and cook until clear.

Combine onions with meatball ingredients and mix well.

Shape into meatballs.  Brown meatballs in skillet with remaining 1 T. of oil.

Make roux with melted butter and flour.  Cook 1-2 minutes.  Whisk in beef broth.  Bring to a boil.  Stir in sour cream.  Add meatballs to sauce and simmer for 10 minutes.

Serve over noodles.

I think I’ll add a little extra nutmeg and allspice.  For the broth, I used 2 cans of Campbell’s consommé and added enough water to make 4 cups.  I also added extra sour cream and some Worcestershire sauce.