Swedish Meatballs with Cream of Mushroom Soup Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 2 pounds ground beef
• 2 eggs
• 1 (4 ounce) packets saltine crackers, crushed
• 1 envelope dry onion soup mix
• 2 tablespoons butter
• 1 (22 ounce) can low-fat cream of mushroom soup
• 2 cups milk

Directions

Step 1: In a large mixing bowl, combine the ground beef, eggs, crushed saltine crackers, and dry onion soup mix. Mix everything together until fully incorporated. Form the mixture into medium-sized meatballs.

Step 2: Heat a frying pan over medium-low heat and melt the butter in it. Add the meatballs to the pan. Cover the pan and cook the meatballs, turning them occasionally, until they are evenly browned on all sides, which should take about 8 to 10 minutes.

Step 3: While the meatballs are cooking, pour the cream of mushroom soup into a separate bowl. Fill the empty soup can three-quarters of the way with milk and add the milk to the soup. Stir the mixture until smooth.

Step 4: Once the meatballs are browned, pour the prepared mushroom soup mixture over them in the pan. Reduce the heat and let the sauce simmer for another 10 minutes, allowing it to thicken and coat the meatballs.

Nutrition Facts

Per Serving:

• Calories: 442
• Fat: 23g (30% DV)
• Saturated Fat: 9g (46% DV)
• Cholesterol: 133mg (44% DV)
• Sodium: 1014mg (44% DV)
• Total Carbohydrate: 30g (11% DV)
• Dietary Fiber: 2g (6% DV)
• Total Sugars: 5g
• Protein: 27g (53% DV)
• Vitamin C: 1mg (1% DV)
• Calcium: 177mg (14% DV)
• Iron: 4mg (21% DV)
• Potassium: 649mg (14% DV)

Note: Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.