Original video by @applesauceandadhd — all credit to the creator.
Weeknight Swedish-ish Meatballs Over Rice
Leftover meatballs simmered in a quick cream-of-onion gravy and spooned over rice with buttery corn. Pure comfort in a bowl, on the table in the time it takes to microwave the sides.
Ingredients
- —cooked meatballs · leftover
- 1 cancream of onion soup
- 2 cansbeef broth · measured using the soup can; about half a container
- —brown gravy mix · "some amount" — added off the heat
- —cooked rice · for serving
- —corn · heated in the microwave, for serving
Steps
- 1
Add the cream of onion soup to a saucepan.
- 2
Pour in about two soup cans' worth of beef broth.
- 3
With the heat off, whisk in the brown gravy mix until smooth.
- 4
Bring the sauce to a simmer and let it cook until it thickens.
- 5
Add the meatballs and let them reheat in the sauce.
- 6
Meanwhile, microwave the corn and heat the rice.
- 7
Build each bowl with rice, corn, and meatballs with plenty of sauce.
Creator's notes
Jessica calls these "Swedish meatballs" loosely — it's a shortcut gravy built from pantry cans. Her kids ate chocolate chocolate chip waffles instead, plus grapes, strawberries, and a cottage cheese fruit dip.
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