This recipe goes against everything I think about recipes. I’m that food snob that takes one look at a recipe that calls for Cream of Whatever soup and rolls her eyes. And don’t even get me started on “Brown” gravy mix (really? that’s the flavor? brown?). I’m not even sure how it is that I had all the ingredients for this on-hand but one night I was staring at the pantry trying to figure out something quick and easy to throw together for supper and thought... meh, why not?
I won’t say this is as good as an authentic, made from scratch, Swedish Meatball recipe but you know what? It’s pretty dang good!
1 batch Basic Meatballs
1 envelope brown gravy mix
1 cup water
1 can Cream of Mushroom soup
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup sour cream
1 12-oz. pkg. egg noodles, cooked
In a medium-sized saucepan add one envelope brown gravy mix. Whisk in water and heat pan over medium-high heat. Heat and whisk until gravy starts to boil. Add mushroom soup, salt and pepper; stir until completely incorporated. Add sour cream, stir well, reduce heat to low and cover until ready to use.
In a large bowl, combine meatballs, sauce mixture and cooked noodles. Gently stir until all ingredients are combined then serve.