Campbell Soup Swedish Meatballs: Creamy Skillet Recipe

These Swedish-style meatballs pair seasoned ground beef and pork with a creamy gravy made from condensed Campbell’s cream of mushroom soup. It’s a convenient American skillet adaptation, served over noodles or potatoes; Swedish meatballs have regional and family variations, and this recipe is not meant to represent every version.

Ingredients

1 lb (454 g) ground beef, preferably 80% lean
½ lb (227 g) ground pork
½ cup (55 g) plain fine breadcrumbs
⅓ cup (80 ml) milk
1 large egg (about 50 g without shell)
⅓ cup (50 g) finely chopped yellow onion
1 tsp (5 g) kosher salt
½ tsp (1 g) ground black pepper
¼ tsp (about 0.5 g) ground allspice
⅛ tsp (about 0.25 g) ground nutmeg
1 tbsp (15 ml) neutral cooking oil, such as canola oil
1 can (10.5 oz / 298 g) condensed cream of mushroom soup, undiluted
1 cup (240 ml) beef broth, preferably lower sodium
1 tsp (5 ml) Worcestershire sauce
½ cup (120 g) sour cream
1 tbsp (4 g) chopped fresh parsley, optional, for serving

Instructions

Mix the meatball base. In a large bowl, stir together the breadcrumbs and milk, then let them stand for about 2 minutes so the crumbs can absorb the liquid. Add the egg, onion, salt, pepper, allspice, and nutmeg. Mix briefly with a fork, then add the ground beef and pork. Use clean hands or a fork to combine just until the seasoning looks evenly distributed. Avoid squeezing or kneading the mixture; working it too much can make the cooked meatballs firm.
Shape the meatballs. With damp hands, shape the mixture into about 20 meatballs, each roughly 1½ inches (4 cm) across. Make them as even in size as you can so they finish cooking at the same time. Set them on a plate while you heat the skillet. If the mixture feels sticky, dampen your hands again rather than adding a lot of extra breadcrumbs, which can dry out the result.
Heat the skillet and brown. Set a large, deep skillet over medium heat and add the oil. Allow about 2 minutes for the pan to heat. Arrange the meatballs in a single layer, leaving a little space between them; brown in batches if needed. Cook for about 9 minutes, turning them gently every few minutes so several sides develop a brown crust. They do not need to be fully cooked through at this stage. Transfer browned meatballs to a clean plate. If there is a large amount of rendered fat, carefully spoon off all but about 1 tablespoon.
Build the gravy. Lower the heat to medium-low. Add the condensed mushroom soup, beef broth, and Worcestershire sauce to the skillet. Whisk for about 2 minutes, scraping up browned bits from the bottom of the pan. The mixture may look thick at first; it will loosen as it warms. Return the meatballs and any juices on the plate to the skillet, turning them carefully to coat them in the sauce.
Simmer until cooked through. Cover the skillet and simmer gently for 14 minutes, turning the meatballs once if you can do so without breaking them. Keep the sauce at a gentle bubble rather than a hard boil. Check the center of the largest meatball with a food thermometer: because these contain ground beef and pork, the USDA FSIS safe minimum internal temperature is 160°F (71°C). If it has not reached that temperature, cover and simmer for a few more minutes, then check again.
Finish the sauce and serve. Turn off the heat. Let the sauce settle for about 1 minute, then stir in the sour cream until the gravy looks smooth. Avoid boiling the sauce after adding sour cream, which can make it grainy or cause it to separate. Taste and adjust the seasoning if needed, keeping in mind that condensed soup and broth can both contribute salt. Scatter parsley over the top, if using, and serve hot.

Tips

Keep the mixture tender: Mix only until the meat and seasonings come together. A light touch and the breadcrumb-and-milk mixture help produce meatballs that hold their shape without becoming dense. If you have time, shape one small test meatball and cook it through in the skillet to check the seasoning before shaping the rest.
Brown in batches when necessary: Crowding traps steam and makes it harder to brown the meatballs evenly. Give them room, and add a small splash of oil before the next batch if the pan looks dry. Browned bits left in the pan add flavor to the gravy, but discard excess grease rather than stirring a pool of fat into the sauce.
Choose substitutions thoughtfully: All ground beef works if pork is unavailable; expect a slightly beefier flavor and a little less richness. Plain panko can replace fine breadcrumbs in the same volume, though the texture may be a bit lighter. If allspice is hard to find, use a pinch of extra nutmeg and black pepper; the flavor will be less warm and rounded.
Prevent a split sauce: Use full-fat sour cream if possible, take the skillet off the heat before stirring it in, and do not let the finished sauce boil. For a less tangy finish, start with ⅓ cup (80 g) sour cream, taste, and add more if you like.

Serving Suggestions

Serve the meatballs and plenty of gravy over egg noodles, wide noodles, or mashed potatoes so the sauce has something to cling to. A simple quantity for four plates is 12 oz (340 g) dried egg noodles, cooked according to their package directions; start the water while the meatballs simmer so both are ready together. Buttered rice is another useful option, especially if you want a mild side that lets the allspice and mushroom gravy stand out.

For a balanced plate, add a green vegetable such as steamed green beans, peas, or broccoli. A crisp cucumber salad or lightly dressed leafy salad also offsets the rich sauce. Lingonberry preserves are a familiar accompaniment to some Swedish-style meatball meals; if you cannot find them, cranberry sauce gives a similarly tart-sweet contrast, though it has its own distinct flavor. Offer the preserves on the side rather than stirring them into the gravy.

Variations

Use a different condensed soup: Cream of chicken soup can stand in for cream of mushroom soup in the same 10.5 oz (298 g) amount. The gravy will be milder and less earthy. Cream of celery is another option, with a more pronounced vegetal note. Keep the soup undiluted, and taste the finished gravy before adding extra salt.

Make the gravy more peppery: Add ½ tsp (2.5 ml) Dijon mustard or an extra ¼ tsp (0.5 g) black pepper to the soup mixture. Mustard adds a little tang rather than a traditional mushroom flavor, so add it gradually and taste. For a more pronounced mushroom character, sauté 4 oz (113 g) sliced mushrooms in the skillet after browning the meatballs, then continue with the soup and broth.

Adjust the meat: You can use 1½ lb (681 g) ground beef instead of the beef-and-pork combination. For a lighter-tasting meatball, substitute ground turkey, but still cook the mixed ground meat to 165°F (74°C), the USDA FSIS safe minimum for poultry. The texture and flavor will differ from the beef-and-pork version, and lean turkey can become dry if cooked beyond its safe temperature.

Make smaller meatballs: Shape the mixture into about 28–30 balls, around 1 inch (2.5 cm) wide, for a party-style serving or a meal with more portions. Smaller meatballs brown and cook faster, so begin checking their temperature before the full 14-minute simmer is up. Do not rely on color alone to judge doneness.

Storage and Reheating

Refrigerate leftover meatballs and gravy within 2 hours of cooking, dividing a large amount into shallow containers so it cools promptly. Store them covered in the refrigerator for 3–4 days. The sauce may thicken as it chills, and a little fat may firm on the surface; both are normal. You can freeze the cooled meatballs with their gravy in a freezer-safe container for about 2–3 months for best quality. Leave a little room at the top for expansion, thaw overnight in the refrigerator, and stir the sauce gently as it warms.

For stovetop reheating, put the meatballs and sauce in a covered saucepan over low to medium-low heat. Stir carefully from time to time and add broth or water a tablespoon at a time if the gravy is too thick. Heat leftovers to 165°F (74°C), checking the center of a meatball with a food thermometer. In a microwave, cover a single portion loosely, heat in short intervals, and stir the sauce between intervals; check more than one meatball for even heating. Avoid repeatedly cooling and reheating the whole batch—warm only the amount you plan to eat.

Frequently Asked Questions

Can I make these Swedish meatballs without pork?
Yes. Use 1½ lb (681 g) ground beef in total. The meatballs will have a more direct beef flavor and may be a little less rich. You can also use ground turkey, but poultry meatballs must reach 165°F (74°C); check the center with a thermometer and avoid overcooking once they reach that temperature.

Do I dilute the condensed soup before adding it?
No. Add the soup straight from the can, then whisk in the measured beef broth. The broth thins the soup into a pourable gravy, and the sauce thickens as it simmers with the meatballs. Adding the full amount of water called for on the soup label as well as the broth would make this recipe’s sauce too thin.

Why did my meatballs fall apart?
They may have been turned before a browned crust formed, or the mixture may have been too wet or mixed unevenly. Let the first side brown before turning, use a broad spatula or tongs, and make sure the egg and soaked breadcrumbs are distributed throughout the meat. If the raw mixture is very loose, mix in 1 tablespoon (7 g) breadcrumbs at a time rather than adding a large amount all at once.

Can I prepare the meatballs ahead?
Yes. Shape them, arrange them in a single layer in a covered container, and refrigerate for up to 1 day before cooking. Keep raw meat separate from ready-to-eat foods, and wash hands and surfaces after handling it. For the best texture, brown and simmer the meatballs close to serving time; if cooking the full dish ahead, cool and store it promptly, then reheat it to 165°F (74°C).

Can I make this recipe gluten-free?
Use breadcrumbs labeled gluten-free and check the condensed soup, Worcestershire sauce, and broth labels, since formulations vary. If the soup you find is not gluten-free, a suitable labeled condensed cream of mushroom soup is the closest substitute. The flavor and thickness can differ by brand, so add broth gradually if the gravy seems thinner than expected.

What can I use instead of sour cream?
Full-fat plain Greek yogurt can work, though it tastes tangier and may separate if boiled. Take the pan off the heat and stir it in gradually, just as you would sour cream. Crème fraîche is another option with a richer, less tangy flavor. Start with the same amount, taste, and adjust the seasoning before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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