Swedish Meatballs
A quick and easy pantry meal that comes to the rescue when you need a tasty meal in a pinch.
Equipment
- large skillet
Ingredients
- 1 lb frozen Italian style meatballs
- 2 tbsp butter
- 1 small onion, diced
- 1 clove garlic, minced
- 1 can Campbell's Condensed Beef Broth
- 1 can Campbell's Condensed Beef Consommé
- 1 can water
- 2 tsp yellow mustard
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 tbsp Worcestershire sauce
- a few drops hot sauce, optional
- 8 oz egg noodles
- 1 cup water
- 1 tbsp cornstarch
- salt, to taste
- chopped fresh parsley or chives, for garnish
Instructions
- In a large skillet, heat 1/2 the the butter and brown the meatballs.
- Transfer them to a plate and keep them warm.
- Add the remaining butter and sauté the onion and continue to cook until onion is translucent.
- Add garlic and cook for an additional 1-2 minutes until fragrant.
- Add hot sauce, Worcestershire sauce, mustard, garlic powder and black pepper. Stir to combine.
- Add the beef broth, beef consommé, mushrooms and soup can of water.
- Add noodles and meatballs, bring to a boil and cover.
- Reduce heat to low and let it simmer for 15-20 minutes or until the noodles are cooked to desired doneness, stirring occasionally to prevent sticking or burning.
- Mix 1 tablespoon cornstarch with 1 cup water and pour it into the pan.
- Let it simmer, uncovered, for a few more minutes to allow the sauce to thicken.
- Taste for seasoning; adding extra salt and pepper if needed.
- Garnish with freshly chopped parsley or chives if desired.