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Swedish Meatballs Recipe

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This recipe for Swedish Meatballs, by , is from The Weiss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tamera Weiss

Category:
Category:

Ingredients:  
Ingredients:  
1 pound ground turkey or ground beef
1 egg
1/2 cup plain panko (Japanese-style bread crumbs)
1 small onion, minced (about 1/4 cup)
1/2 teaspoon kosher salt
1/8 teaspoon ground nutmeg
2 tablespoons vegetable oil
3/4 cup Swanson® 50% Less Sodium Beef Broth
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
2 tablespoons sour cream
4 cups hot cooked egg noodles (from about 8 ounces dry)
1 tablespoon chopped fresh parsley

Directions:
Directions:
Step 1

Thoroughly mix the turkey, egg, bread crumbs, onion, salt and nutmeg in a large bowl. Shape the turkey mixture firmly into about 20 meatballs.

Step 2

Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the meatballs and cook until well browned on all sides (make sure the skillet and oil are hot before adding the meatballs to prevent sticking). Pour off any fat.

Step 3

Add the broth to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and sour cream. Reduce the heat to low. Cover and cook for 5 minutes or until the meatballs are cooked through. Serve the meatballs and sauce over the noodles. Sprinkle with the parsley.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
35
Personal Notes:
Personal Notes:
Some things never get old, including this classic. We’ve updated the recipe a bit to use ground turkey that’s gently seasoned with nutmeg and onion for perfect flavor. Cream of mushroom soup combined with beef broth delivers rich flavor and a velvety sauce.

 

 

 

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