I was going through my digital folder of old recipe pics and thought I should share this simple, yet delicious Homemade Meatballs with Savory Celery Sauce. The meatballs come out tender with a wonderful umami flavor. In addition, the sauce has that same complex taste, but it made so easily.
Back when I first made this, I was hankering for Swedish meatballs just like my mom used to make, but I knew my sons would turn their noses up at the taste of nutmeg and allspice in their meatballs. This is what I came up with and they loved it. With the quick help of Campbell’s cream of celery soup, the sauce comes together in a cinch. I’ve made it many times since that first and it never fails to disappear without leftovers. 😋
Homemade Meatballs with Savory Celery Sauce
You can bake the meatballs in the oven on a jellyroll pan lined with foil for 20-25 minutes, or until the centers are no longer pink, but they won’t be as tender as pan frying and steaming.
If you’d like to give this dish a Swedish meatball taste, add 1/2 tsp. allspice and 1/2 tsp. of nutmeg to the meatball mixture. Sprinkle a little nutmeg on top of the sauce on each plate before serving. If you’d like it saucier, double the sauce ingredients.
This stuff makes so many dishes come alive!
Created by Melissa Woolard | Culinary Craftiness
- 2 lbs. ground beef
- 2 cups quick oats
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 can cream of celery soup
- 1 can evaporated milk or 12 oz. heavy whipping cream
- 1 square Knorr Chicken Bouillon (it’s soft and crumbly)
- 1/2 cup of water
- 3/4 cup sour cream
- Salt & pepper
- 1 (16 oz.) bag egg noodles, prepared according to package directions
- Gently but thoroughly combine the first four ingredients in a bowl, roll into ping-pong-sized balls, and brown in a large skillet coated with a thin layer of vegetable oil. Remove to plate as browned and continue adding until all meatballs have taken their turn. Drain off any excess fat, return all the meatballs to the pan, put a lid on it and turn the heat down to simmer for about 10 minutes, until all the balls are cooked through yet still tender.
- Meanwhile, start the sauce in a sauce pot. Whisk the first four ingredients together over medium-low heat until bubbly. Add the sour cream and turn off heat. Remove meatballs to a serving dish and pour sauce over.
- Serve on a bed of egg noodles.
For a totally different kind of meatball with incredible umami flavor, try this Ukrainian-Greek Halupki-Spetzofai recipe!