Swedish Meatballs in Mushroom Sauce

Swedish Meatballs in Mushroom Sauce
Total Time

15 min.

Serving & Size

3 x 1oz (30 g) meatballs

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Beef meatballs, 1 oz, pre-cooked 2 kg 4.5 lbs
Campbell’s Condensed Cream of mushroom soup
1 1.36 L can
1 48 oz can
Milk, 2% 1 1/4 L 5 cups
Sour cream 250 mL 1 cup
Green onion, chopped 6 6
Garlic, minced 30 mL 2 tbsp
Worcestershire sauce 15 mL 1 tbsp
Black Pepper 15 mL 1 tbsp
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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