Nana Joy swears this is the fastest way to make dinner feel like a warm hug, and I believe her. These Swedish meatballs start with a bag of frozen meatballs and a couple of cans of cream of mushroom soup, so you can have something cozy on the table even on the nights when your feet hurt and the clock is not your friend. Around here in the rural Midwest, this kind of shortcut supper has seen many a church potluck, harvest season, and icy winter evening. It’s the kind of creamy, peppery gravy and tender meatballs that remind you of old farmhouse kitchens, but without standing over the stove all afternoon. It’s simple, filling, and meant to be shared, whether you’re dishing it into white takeout boxes for the kids to grab on the go or ladling it into bowls at the kitchen table.
These Swedish meatballs are lovely spooned over hot buttered egg noodles, mashed potatoes, or plain white rice so all that creamy gravy has somewhere to settle. A side of steamed green beans or peas adds a bit of color and balance, and a simple green salad with a tangy dressing cuts through the richness nicely. If you’re packing them into takeout-style boxes like I do for the grandkids, tuck a fork right into the box and send along a dinner roll to mop up every last bit of sauce.
swedish meatballs made with frozen meatballs and cream of mushroom soup
Servings: 6
Ingredients
1 (32-ounce) bag frozen fully cooked meatballs
2 (10.5-ounce) cans cream of mushroom soup
1 1/2 cups beef broth (or water, in a pinch)
1/2 cup sour cream
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard (or 2 teaspoons yellow mustard)
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried dill (optional but traditional-tasting)
1/2 teaspoon black pepper, plus more to taste
1/2 teaspoon salt, or to taste (amount may vary depending on meatballs and broth)
2 tablespoons butter (optional, for extra gloss and richness)
Chopped fresh parsley or dried parsley flakes, for garnish (optional)
Hot cooked egg noodles, mashed potatoes, or rice, for serving (amount as needed)
Directions
Place the frozen meatballs in a large, deep skillet or wide saucepan. They can go in straight from the freezer; no need to thaw.
In a medium bowl, whisk together the cream of mushroom soup, beef broth, sour cream, Worcestershire sauce, Dijon mustard, onion powder, garlic powder, dried dill (if using), black pepper, and salt until the mixture is smooth and well combined.
Pour the soup mixture evenly over the frozen meatballs in the skillet, using a spatula to nudge the meatballs so they’re mostly covered in sauce.
Set the skillet over medium heat. Bring the mixture just to a gentle simmer, stirring occasionally so the soup loosens and becomes a creamy gravy and the meatballs begin to thaw and heat through.
Once the sauce is bubbling lightly, reduce the heat to low, cover the skillet with a lid, and let the meatballs simmer for 15–20 minutes, stirring every few minutes, until they are heated all the way through and the gravy has thickened slightly. If the sauce seems too thick, stir in a splash more broth or water; if too thin, let it simmer uncovered for a few extra minutes.
