Wonderful addition to your holiday buffet table, or serve to your family over egg noodles, rice, or mashed potatoes
Ingredients
1 – 16oz Saucier Hungarian Mushroom Soup, defrosted
32 frozen Swedish Meatballs (such as IKEA, Rosina, or other brand)
¼ tsp ground allspice
Dash nutmeg
2/3 cup half and half
1 TB flour
½ tsp ground pepper
Water for thinning, if needed
Optional: chopped parsley, jarred lingonberry sauce
Spread meatballs onto a sheet pan or baking dish and bake in oven per package instructions. Remove from oven and set aside.
In a large saucepan or skillet, warm one container of Saucier Hungarian Mushroom Soup over medium heat, stirring often, until hot.
In a medium bowl, whisk 1 T flour into 2/3 cup half and half.
Gradually pour cream mixture into hot soup, stirring constantly until blended.
Bring to a simmer and stir until thickened. Lower heat. Mix in allspice, nutmeg and pepper.
Stir in meatballs, gently warm for about 10 minutes over low heat, adding a little water to loosen sauce if needed.
Serve over or with buttered egg noodles, rice or mashed potatoes. It’s traditional to also serve with jarred Swedish lingonberry sauce on the side :)
Sprinkle with freshly chopped parsley, if desired.
