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Swedish Meatballs in Mushroom Sauce

Made With:



Fresh mushrooms in a rich creamy base.

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Serve over rice or mashed potatoes and complementary vegetables.

Total Time

20 min.

Serving & Size

3 x 1oz (30 g) meatballs

Featured Product: Campbell’s® Condensed Cream of Mushroom soup, code #01266

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit

Step 1
Profit Per Serving

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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Beef meatballs, 1 oz, pre-cooked 4.5 lbs kg
Campbell’s Condensed Cream of mushroom soup 1 48 oz can 1.36 L can
Milk, 2% 5 cups L
Sour cream 1 cup 250  mL
Green onion, chopped 6
Garlic, minced 2 tbsp 30  mL
Worcestershire sauce 1 tbsp 15  mL
Black Pepper 1 tbsp 15  mL
1. Heat pre-cooked meatballs in oven according to package directions until they are slightly browned. Pour off any excess fat. Transfer to large stock pot.

2. In a bowl, combine the condensed mushroom soup, milk, sour cream, green onions, minced garlic, Worcestershire sauce and black pepper.

3. Add sauce mixture to the stock pot and bring to a simmer. Reduce the heat to medium-low and cook until the sauce is heated through and thickens, approximately 15 minutes.

4. Heat to an internal temperature of 160°F(70°C) or higher. Hold hot at 140°F (60°C) or higher for service.


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