Thursday, March 12, 2009


When I make this recipe, I use 1/2 that night and freeze the rest for another meal. I usually make Swedish Meatballs with Egg noodles and then Spaghetti and Meatballs. These taste great in both! They also go great right from the freezer to the oven when you are ready to use the second batch. I usually let the kids help roll the mixture into meatballs. They always think it's great fun.

This recipe can now be found on my family blog,

1 comment:

Bert Bell said...

I am a busy lady and sometimes feeding my family is rough trying to get it in around my schedule. I found a short cut recipe for Swedish Meatballs in Kraft Foods Magazine called Stroganoff quick & easy!

2 cans beef broth
1 8 oz soft cream cheese
1 can sliced mushrooms, drained
1 pkg frozen meatballs

Whisk together the beef broth & cream cheese in skillet over medium heat until blended. I sometimes add a couple tablespoons of flour to thicken it up a bit. Add sliced mushrooms and package of frozen meatballs. Serve over cooked egg noodles.