Easy Swedish Meatballs

Bake frozen meatballs in a 9x13 pan in the oven according to package directions.

While they bake, combine and heat the following in a saucepan:

1 can cream of chicken soup

1/2 cup sour cream

1/3 cup milk  

1/2 teaspoon nutmeg

Stir the meatballs into the sauce. Serve over rice.

Can also be made by browning the meatballs in a skillet, then adding the sauce and heating it up.

Meatballs stroganoff

This is a quick and easy dinner I got off of Pinterest.

frozen meatballs
beef broth
salt, pepper, oregano, basil, parsley
sour cream
heavy whipping cream (or milk + cornstarch)
wide egg noodles


Heat 1 T. olive oil in a black iron skillet.  Add frozen Italian style meatballs (enough to cover the bottom of the pan).  Brown them up nicely.

After they are browned, deglaze the pan with about 2 cups (16 oz.) of beef broth.  Bring to a boil.  Season generously with salt and pepper, and dried herbs (parsley, oregano, basil; 1 heaping tsp each).  When it starts reducing, add about 2/3 cup sour cream and about a cup of heavy whipping cream (or 1 cup milk + 2 T cornstarch mixed cold).  Bring to a full boil so the thickeners can work.

Meanwhile, boil water in a separate pot and add the wide egg noodles.  Boil until they are still just a bit al dente, drain briefly and add to the simmering sauce.  They will finish cooking in the sauce and also soak up a lot of that goodness.

For a low-carb alternative, take out the noodles and substitute in cauliflower florets, cooked from frozen and chopped bite size.