Easy Swedish Meatballs with Egg Noodles

Prep Time 18 min
Cook Time 12 Min
Servings 4
Difficulty Easy


  • 1 can (10-3/4 oz.) condensed cream of mushroom soup
  • 1 cup beef broth
  • 1/2 cup brewed Folgers Classic Roast® Coffee
  • 2 teaspoons jarred roasted minced garlic
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon ground nutmeg
  • 1 (12 oz.) package frozen prepared Swedish meatballs (24 meatballs)
  • 1/2 cup sour cream
  • 1 (12 oz.) package extra wide egg noodles, cooked and drained
  • 1 tablespoon finely chopped parsley or 1/4 teaspoon dried dill weed for garnish


  • Step 1

    WHISK together soup, broth, coffee, garlic, Worcestershire sauce and nutmeg in large skillet. Bring to a boil over medium heat. Add meatballs; reduce heat to low. Cover and cook, stirring occasionally, for 10 to 15 minutes, or until meatballs are hot. Stir in sour cream.

  • Step 2

    SERVE over noodles. Garnish with parsley.

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