Swedish Meatballs (no sour cream)

Erin Bamberger


My own take on Swedish meatballs.. with minimal ingredients since I have empty cupboards at the moment :) Turned out really good, and the frozen meatballs really soak up the gravy while they simmer. Super easy to make.


★★★★★ 2 votes

5-6 people
5 Min
35 Min


  • 3 can(s)
    cream of mushroom soup
  • 2 pkg
    fully cooked meatballs (each pkg. contains about 28 meatballs)
  • 1 c
  • 1/4 tsp
    black pepper
  • 1/4 tsp
    cayenne pepper
  • 1 pkg
    concentrated beef broth (flavorbooster)
  • 1 3/4 pkg
    wide egg noodles

How to Make Swedish Meatballs (no sour cream)


  1. In a large pot combine the soup, milk, black pepper, cayenne papper, and concentrated beef broth packet. Stir with a whisk, and then add the meatballs.
  2. Begin timer (35 mins until meatballs are done) - Cook on high until gravy begins to bubble then reduce heat (med-low) and simmer on stove stirring occasionally.
  3. Boil water and make the wide egg noodles according to package.
  4. Enjoy!

Printable Recipe Card

About Swedish Meatballs (no sour cream)

Course/Dish: Beef Gravies

Show 2 Comments & Reviews

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