Swedish Meatballs


  • 1 lb lean ground beef or turkey
  • 1/4 cup finely chopped onion
  • 1/2 cup panko bread crumbs
  • 1 egg
  • 1 tsp salt
  • punch of ground nutmeg
  • 1 tbs olive oil
  • 10.5 oz can cream of mushroom soup
  • 3/4 cup beef stock
  • 3 tbs sour cream
  • 4 cups cooked noodles or pasta
  • fresh parsley for garnish.


  • Mix the ground beef or turkey, onions, bread crumbs, egg, salt and nutmeg in a large bowl. Shape into 20 smallish meatballs
  • Heat the oil in a large skillet over medium-high heat. Brown the meatballs on all side. Drain off excess fat.
  • Add the stock to the skillet containing the meatballs, scraping up any browned bits at the bottom of the pan. Stir in the soup and sour cream. Reduce heat, cover and cook for about 5 minutes or until meatballs are cooked through.
  • Serve over hot noodles. Sprinkle with chopped fresh parsley if desired (it adds a nice pop of color to the dish)

Fresh Asiago Meatball Sub Casserole

Open-Faced Welsh Rarebit Muffins