Quick Swedish Meatballs

Written by
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Linda Larsen
Updated 06/15/21
Swedish Meatballs
Fudio / Getty Images
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
803 Calories
68g Fat
22g Carbs
29g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 803
% Daily Value*
Total Fat 68g 87%
Saturated Fat 32g 160%
Cholesterol 184mg 61%
Sodium 1758mg 76%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 14%
Total Sugars 9g
Protein 29g
Vitamin C 6mg 30%
Calcium 431mg 33%
Iron 3mg 17%
Potassium 682mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There's really no recipe more comforting than this one for Swedish Meatballs. And it takes just a few minutes to prepare! Serve over hot cooked rice or egg noodles with Peas and Carrots.

Swedish meatballs are just plain meatballs served in a creamy white sauce that is seasoned with mushrooms and onions. This one has a golden color because it adds golden cream of mushroom soup. The recipe is rich and delicious and perfect for a cold winter night.

Serve it with a nice green salad tossed with grape or cherry tomatoes and drizzled with a mild vinaigrette. Some garlic bread or toasted rolls would be a nice accompaniment.

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Ingredients

  • 2 tablespoons olive oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 (8-ounce) package mushrooms, sliced

  • 1 1/2 (16-ounce) packages frozen wild rice meatballs

  • 1 (16-ounce) jar Alfredo sauce

  • 1 (10-ounce) can golden cream of mushroom soup

  • 2 tablespoons milk

  • 1/3 cup sour cream

Steps to Make It

  1. Gather the ingredients.

  2. In a large skillet, heat the olive oil over medium heat.

  3. Add the onion and garlic; cook and stir for 2 minutes.

  4. Add the mushrooms; cook, stirring occasionally, for about 4 to 6 minutes or until the mushrooms start to brown.

  5. Add the meatballs; cook, stirring occasionally and shaking pan, until the meatballs are no longer frozen, about 10 minutes.

  6. Add the Alfredo sauce and the golden cream of mushroom soup to the pan.

  7. Pour the milk into the Alfredo sauce jar; put cap on lid tightly and shake. Pour this mixture into pan.

  8. Bring the mixture in the skillet to a simmer.

  9. Simmer, stirring frequently, for 5 to 10 minutes until the meatballs are hot.

  10. Stir the sour cream into the meatball mixture and serve immediately over hot cooked rice or egg noodles.

  11. Enjoy!