I have worked within the food industry in certain capacity since I was 15 years old. I really like food and I like to cook. Collecting cookbooks and recipes is my hobby. If one makes a dish I like, I'll surely take your recipe and change it with whatever one thinks of when i can never leave a recipe alone.

Among the jobs I had was in the catering business and one of the recipes we'd make was for Swedish Meatballs. I myself can never leave a recipe alone and also have the have to change it in a single way or any other. The following recipe is my own version of this recipe. It's on a massive and may be utilized for a gathering or reduce just for a few individuals. I usually make the whole batch as it gets used up in many different 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
- 1 tsp 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 way to make this sauce. It is so simple and works so well. You know how you've got a sauce cooking that you need to add sour cream to, however, you need to have it so hot for it not to curdle? Hot to cold or cold to hot because the rule goes. Well check this out.

Mix all these ingredients together inside a mixing bowl as well as your done. When your prepared to cook them, you are taking your commercially made meatballs and add the sauce and bake till hot or stick inside a slow cooker till hot. There you have it!