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


  1. Bring a pot of water to the boil. Cook pasta using packet instructions. Drain well and set aside.
  2. 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.
  3. Add pork to the onion mix and season well with salt and lots of black pepper. Combine and shape into meatballs.
  4. 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.
  5. 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.

Serves 5-6


  • 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.


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