I'm not a huge fan Cream of Whatever soup (though I will say they've come a long way in the last few years). And don't 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 dadgone 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.