I love condensed soups, they make a great meal on their own with some grilled bread on the fire or in this case, used as the base for a sauce. The great thing about using them as a sauce is you can control the consistency by adding more, or less liquid as you go.
Taking a spin on the classic traditional tomato based Italian versions, Swedish meatballs are served with delicious creamy sauce.
500g Pasta, any long shape
1 large brown onion, diced
1 teaspoon garlic, fresh or powdered
500g ground pork mince
1 can condensed cream of mushroom soup
1 chicken stock cube
Water or milk as needed
Fresh or dried parsley to serve, optional
- Bring a pot of water to the boil. Cook pasta using packet instructions. Drain well and set aside.
- Heat 1 tablespoon of oil in a large fry pan, add onion and cook, stirring, for 4-5 minutes or until softened. Add garlic and cook for a further 1 minute. Set aside to cool slightly.
- Add pork to the onion mix and season well with salt and lots of black pepper. Combine and shape into meatballs.
- Return fry pan to the heat with a drizzle of oil and cook meatballs over medium heat until browned on all sides. Add soup and stock cube and use water or milk to thin to a sauce consistency.
- Allow to simmer for 5-6 minutes or until meatballs are cooked through and sauce is thick and cream. Add pasta to the pan and heat on low. Divide between plates, top with parsley and serve.
- Pasta shapes such as spaghetti, fettucine or linguini are great for this recipe.
- For a creamier sauce, re-constitute powdered milk to thin the soup rather than using water
- Any ground meat will work; chicken, beef, veal, pork
- Premade meatballs can be used in place of making the above, omit onion and garlic from the recipe, simply brown the meatballs and cook in sauce from step 4.