Easy Swedish Meatballs - Cleveland West Side Moms

It’s comfort food. It’s quick. It’s easy. Everyone loves it. What’s not to love about Swedish Meatballs?



1 small onion, chopped

1 large egg

1/4 cup seasoned bread crumbs

2 tablespoons 2% milk

1/2 teaspoon salt

1/8 teaspoon pepper

1 pound ground beef


1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1/2 cup sour cream

1/4 cup 2% milk

1 tablespoon dried parsley flakes

1/4 teaspoon ground nutmeg, optional

Hot cooked noodles

Minced fresh parsley, optional












In a large bowl, combine the onion, egg, bread crumbs, milk, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-in. meatballs, about 24.

Place in a shallow 1-1/2-qt. microwave-safe dish. Cover and microwave on high until meat is no longer pink, 7-1/2 minutes; drain.

Combine the soup, sour cream, milk, parsley and, if desired, nutmeg; pour over meatballs. Cover and cook on high until heated through, 5-6 minutes. Serve with noodles and, if desired, top with parsley.


Recipe courtesy of Taste of Home

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