I have worked in the food industry in some capacity since i have was fifteen years old. I really like food and I love to cook. Collecting cookbooks and recipes is my hobby. If you make a dish I like, I will surely take your recipe and change it with whatever comes to mind when i can never leave a recipe alone.

One of the jobs I'd is at the catering business and one from the recipes we'd make was for Swedish Meatballs. I myself can never leave a recipe alone and also have the need to change it out in a single way or another. The following recipe is my personal version of this recipe. It is on a massive and can be utilized for any gathering or reduce just for a few people. I always result in the whole batch because it gets consumed in many other ways eventually.

Swedish Meatballs

Ingredients:

- 4 cans cream of mushroom soup
- 2 cans dairy
- 1 package brown onion soup mix
- 1/4 tsp Herb de Provonce
- 1/2 tsp sage
- 1 Tab crushed garlic
- One teaspoon Worcestershire sauce
- 1 cup sour cream
- Slivered onions or dried onions (your choice)
- Fresh (about 1 small onion) dried (about 1/4 cup)
- Tabasco sauce (few shakes)

Swedish Meatballs

This really is my unusual method to get this to sauce. It's so simple and works so well. You know how you have a sauce cooking you need to add sour cream to, but you have to have it so hot for it to not curdle? Hot to cold or cold to hot as the rule goes. Well check this out.

Mix all these ingredients together in a mixing bowl as well as your done. When your prepared to cook them, you take your commercially made meatballs and add the sauce and bake till hot or stick inside a crock pot till hot. That's it!