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Swedish Meatballs with Cream of Mushroom Soup | ifoodblogger.com

Swedish Meatballs with Cream of Mushroom Soup

Servings 6 servings
Calories 409kcal
Author Victor


For the meatballs:

  • 1/2 cup bread crumbs
  • 1 small onion (finely chopped)
  • 2 Tbsp olive oil
  • 1 Tbsp fresh parsley (finely chopped)
  • 1 lb lean ground beef
  • 1/2 lb lean ground pork
  • 1/4 cup milk
  • 1 egg
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground allspice
  • 1/2 tsp garlic powder (or granulated garlic)
  • 1 tsp kosher salt
  • 1/4 tsp ground black pepper

For frying meatballs:

  • 1 Tbsp olive oil
  • 2 Tbsp butter

For the sauce mushroom soup sauce:

  • 1 cup beef broth
  • 1 cup cream of mushroom soup (you can add 1 1/2 cups if you want more sauce)
  • 1/4 cup sour cream
  • 1 Tbsp Worcestershire sauce (optional; plus more to taste)

For garnish:

  • 1 Tbsp fresh parsley (finely chopped)


  • In a large non-stick skillet, roast the bread crumbs over medium to medium-high heat, stirring constantly. Bread crumbs are done when darker in color and smell toasty. That takes about 2-3 minutes. Transfer to a large mixing bowl.
  • In the same skillet, heat two tablespoons of olive oil, add the chopped onions and cook them until soft, about 3 minutes. Season with a pinch of salt and pepper and transfer to the bowl with the breadcrumbs.
  • Add the ground meat, milk, egg, parsley, salt and spices to the bread crumb and onion mixture. Mix well to combine.
  • From the meat mixture, make approximately 20 meatballs of even size. Set aside on a plate.
  • Heat oil and butter in a skillet over medium-high heat. Brown the meatballs on all sides. If you skillet is not big enough, you may wan to do it in two batches so that it's easier to turn the meatballs. Set aside on a plate.
  • Pour the broth to the skillet and bring a boil, stirring to scrape up the browned bits from the bottom of the skillet. If you used a non-stick pan, you probably won't have many of those, which is OK.
  • Stir in the cream of mushroom soup and the sour cream. 
  • Return the meatballs back to the pan. Reduce heat to low, cover and cook for 5 minutes or until the meatballs are cooked through. 
  • Serve the meatballs while they are hot with noodles, with the sauce poured over and a sprinkle of fresh parsley on top. If you don't want to serve immediately, keep the meatballs warm, tightly covered.


Calories: 409kcal | Carbohydrates: 12g | Protein: 27g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 119mg | Sodium: 1056mg | Potassium: 548mg | Fiber: 0g | Sugar: 2g | Vitamin A: 340IU | Vitamin C: 3.7mg | Calcium: 66mg | Iron: 3.3mg