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Swedish Meatballs with Egg Noodles

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Swedish Meatballs with Egg Noodles

Prep Time: 18 minutes
Cook Time: 12 minutes
Yield: 4

INGREDIENTS:

  • 1 (12 oz.) package extra wide egg noodles
  • 1 can (10-3/4 oz.) condensed cream of mushroom soup
  • 1 cup beef broth
  • 1/2 cup Folgers Classic Roast® Brewed Coffee
  • 2 teaspoons jarred roasted minced garlic
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon nutmeg
  • 1 (12 oz.) package frozen prepared Swedish meatballs (24-1/2 oz. meatballs)
  • 1/2 cup sour cream
  • 1 tablespoon finely chopped flat leaf parsley or 1/4 teaspoon dried dill weed for garnish

DIRECTIONS:

  1. WHISK together soup, broth, coffee, garlic, Worcestershire sauce and nutmeg in a large deep skillet. Heat to boiling. Add frozen meatballs; reduce to a simmer. Cover and cook, stirring occasionally for 10-15 minutes or until meatballs are hot. Meanwhile, cook noodles in salted water according to package directions; drain. Whisk sour cream into sauce, cooking until heated through.
  2. SPRINKLE parsley or dillweed over noodles and stir gently to mix. Serve meatballs and sauce over hot noodles.