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Easy Swedish RV Meatballs

My only exposure to Swedish meatballs was the frozen TV dinner of my childhood. I remembered how much I liked that flavor and decided I could recreate it but discovered that most cookbooks don't even have a recipe for Swedish Meatballs and the ones I found didn't sound anything like what I remembered, so I had to make it up as I went along. I think this recipe comes close, what do you think? This is a two pot meal but is quick for such a rich flavorful dish going from start to finish in about the time it takes to boil pasta.


 frozen cooked meatballs (about 5 per person)
 1 can cream of mushroom soup
 1/2 soup can of milk
 Worcestershire sauce
 1 Tablespoon Hungarian paprika
 cooked pasta
 sour cream (to taste)
 ground black pepper (to taste)


Heat the meatballs according to package directions but be careful not to over cook them because they will cook a little longer in the sauce. Put a pot of water on to boil for the pasta. In another pan over medium heat combine mushroom soup, a third of a soup can of milk, a dash of Worcestershire sauce, and about 1 Tablespoon Hungarian paprika. Add hot meatballs and simmer 10 minutes stirring occasionally. Cook the pasta while the sauce simmers. When the pasta is ready, drain and add it to the sauce with a little sour cream. Add freshly ground pepper to taste and serve hot.

Serves: ?
Meatballs Cream_Of_Mushroom_Soup Stovetop

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.