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swedish meatball sauce


i was looking for a swedish meatball recipe and couldn't find one that i liked, so i made my own. [i highly recommend using kittencal's italian meatball recipe (#69173) for the meatballs preparing without the oregano and adding to this sauce. use the baking method and remove from oven 10 minutes before done.] but you can always use your own meatballs, frozen or homemade. this isn't the traditional sauce, but if you like a rich, creamy, mushroomy sauce over egg noodles, please give this a try!! even though it has cream of mushroom soup in it, the extra ingredients make it taste like homemade and less like it came from a can. my family loved it! hope yours does too!


# # # # # # # # # #


  • Carbohydrates: 283.6
  • Fats: 45.0
  • Dietary Fiber: 3.0
  • Minerals: 1.0
  • Proteins: 5.0
  • Vitamins: 91.0
  • Water: 1.0


  1. Take the drippings from your meatballs that you baked in the oven
  2. Or if you did not bake any meatballs
  3. Melt two tbsps of butter in a large sautee pan
  4. Warm the drippings or butter over medium heat until drippings start boiling or butter melts
  5. Add cream of mushroom soup
  6. Heavy cream
  7. Sliced mushrooms
  8. Parsley and beef buillon granules
  9. Bring to a boil over medium heat
  10. Add french onion dip and mix well
  11. Let mixture warm through over med to med low heat
  12. Add cooked meatballs and cook for another 10 minutes or so to warm up meatballs
  13. If adding frozen
  14. Follow package directions to prepare meatballs and warm up in sauce until warmed through
  15. Enjoy over buttered noodles !

Step 9

Total Time in Minute 25

Ingredients Count 7

cooking swedish meatball sauce

See More Relate Photo


Cream of mushroom soup

Heavy cream

French onion dip

Sliced mushrooms

Beef bouillon granules

Dried parsley


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