Christmas Eve Swedish Meatball Recipe
I love holiday meal planning. However, my family loves tradition. As our family began to grow, and as the Rev. gained more responsibilities at church, Christmas Eve became a very busy day for me.
You see, Christmas Eve is never a day off for my husband. As a matter of fact, it is one of his busiest work days. So I am left to wrangle very excited children, get them ready for church, and still make sure that we have a memorable Christmas Eve meal.
So, around 2006, when I was the mom of four very busy boys, I decided that Christmas Eve was not the best time for me to serve an elaborate meal. Thus, my Christmas Eve Swedish Meatballs were born. This recipe is NOT from scratch. This recipe is NOT health conscious. This recipe is NOT authentic. However, what it is is easy, and kid friendly!
Our Christmas Eve tradition includes the Rev. coming home for a quick dinner between church and nursing home services. I set out the best dishes and the crystal. I have the children all scrubbed up and ready for church. We then have a very pleasant and stress free meal.
And here my friends, is the recipe for my Christmas Eve Swedish Meatballs:
- 1 1lb bag dried extra wide egg noodles, prepared and tossed with butter
- 1 bag Simeks meatballs
- 1 can cream of mushroom soup
- 16 oz Daisy Sour Cream
- 2 T. chopped fresh parsley
- Prepare the meatballs according to package directions.
- Once heated through, add the cream of mushroom soup to the liquid in the pan. Bring to a low boil.
- Turn off the heat, stir in the sour cream, top with parsley and serve over warm buttered egg noodles.
I always serve this with peas. No good reason, it is just the vegetable I first served them with.
This can also be prepared in a slow cooker. Dump the meatballs in the slow cooker with about a half cup of water and the can of soup. Cook on low for 6 hours and stir in the sour cream before serving.
Chime in! What is your traditional Christmas Eve meal? DO you want to share the recipe? You know I’d love to hear from you!