Swedish Meatballs (no sour cream)
3 can(s)cream of mushroom soup
2 pkgfully cooked meatballs (each pkg. contains about 28 meatballs)
1/4 tspblack pepper
1/4 tspcayenne pepper
1 pkgconcentrated beef broth (flavorbooster)
1 3/4 pkgwide egg noodles
How to Make Swedish Meatballs (no sour cream)
- 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.
- 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.
- Boil water and make the wide egg noodles according to package.