By Ginna Parsons/NEMS Daily Journal
This past weekend, my stepdaughter, Jennifer, and her 5-year-old daughter, Zoie, decided to make a quick trip to Tupelo for a visit. We’d not seen them since June and I wanted to prepare a meal I knew both of them would enjoy.
I make a quick Beef Stroganoff with ground beef that they like, but I had seen bags of Swedish meatballs on sale at the grocery store and I decided I’d do a riff on the Stroganoff using meatballs.
I combined the ingredients in a Dutch oven and got everything hot, then I transferred the mixture to a slow cooker to simmer while we waited on the girls to arrive Friday night from Hattiesburg. (You can skip this step and just cook the mixture on the stovetop until the meatballs are heated through.)
Both Jenn and Zoie lapped this dish up and we all had leftovers for lunch Saturday. Son Patrick and I ate it again on Sunday and I finished it off Monday.
It’s not gourmet cooking by any means, but it’s tasty and filling and it reheats well. I served it Friday night with green beans and crescent rolls.
Quick Swedish Meatballs
1 (26-ounce) can cream of mushroom soup
1 (16-ounce) container sour cream
2 teaspoons Worcestershire sauce
1⁄2 teaspoon onion powder
1⁄4 teaspoon garlic powder
1⁄4 teaspoon celery salt
1 (32-ounce) bag Swedish meatballs
1 (16-ounce) bag egg noodles, cooked and drained
In a Dutch oven, combine cream of mushroom soup, sour cream, Worcestershire and spices. When hot and bubbly, add meatballs and reduce heat. Cook until meatballs are heated through, at least 30 minutes. Serve over hot egg noodles.
Serves 10 to 12.
Ginna Parsons is the Daily Journal’s food/home/garden editor.