Swedish Meatballs My Way - Creamy Sauce Simmers the Meatballs to Melt in Your Mouth I've worked in the food industry in certain capacity since I was 15 years old. I love food and I love to cook. Collecting cookbooks and recipes is my hobby. If you make a dish I like, I will surely take your recipe and change it with whatever one thinks of as I can never leave a recipe alone.
Among the jobs I'd is at the catering business and one of the recipes we would make was for Swedish Meatballs. I myself can't ever leave a recipe alone and also have the need to change it in a single way or any other. The following recipe is my personal version of the recipe. It's on the large scale and can be used for a gathering or cut down for just a few people. I always result in the whole batch as it gets used up in many other ways eventually.
Swedish MeatballsIngredients:
- 4 cans cream of mushroom soup
- 2 cans whole milk
- 1 package brown onion soup mix
- 1/4 tsp Herb de Provonce
- 1/2 tsp sage
- 1 Tab crushed garlic
- 1 tsp Worcestershire sauce
- 1 cup sour cream
- Slivered onions or dried onions (your decision)
- Fresh (about 1 small onion) dried (about 1/4 cup)
- Tabasco sauce (few shakes)
Swedish MeatballsThis is my unusual method to get this to sauce. It is so simple and works very well. You know how you have a sauce cooking that you need to add sour cream to, however, you have to have it so hot for it not to curdle? Hot to cold or cold to hot as the rule goes. Well look at this.
Mix each one of these ingredients together inside a mixing bowl as well as your done. Whenever your prepared to cook them, you are taking your store bought meatballs and add the sauce and bake till hot or stick inside a crock pot till hot. That's it!