Make classic Swedish meatballs with cream of mushroom soup, milk and sour cream. Great with beef, chicken, turkey or pork meatballs in this creamy sauce gravy.
Prep Time: 10minutes
Cook Time: 1hour
Total Time: 1hour10minutes
2canscondensed cream of mushroom soup
Melt butter in a skillet or saucepan over medium heat.
Add the onions and garlic and sauté for 5-8 minutes, or until transparent and the onions start to brown and caramelize.
Whisk in the Worcestershire sauce, hot sauce and flour. Cook, stirring constantly for about 2-3 minutes.
Whisk in the cream of mushroom soup, milk, sour cream, salt and pepper.
Lower the heat to a simmer and cook for a few minutes, stirring often.
Mix in the meatballs and continue to cook for 30 minutes.
Sprinkle with fresh minced parsley
Slow Cooker OptionIf, desired, you can heat the meatballs in the sauce in a slow cooker. Follow the instructions up to and including step 5. Transfer the sauce to a slow cooker and mix in the cooked meatballs. Set the slow cooker to low and cook for 4 hours.