Swedish Meatballs Recipe with Chef Keith Snow

Swedish Meatballs

When an emergency pops up and you're forced to dig into your long-term food storage, will you know how to use it? Follow along with this video as Chef Keith Snow instructs you on how to make a most delicious meal of Swedish meatballs. Give it a go and let us know how it turned out!



  1. Rehydrate meatballs and onion flakes per can directions, reserve in liquid. (Save liquid.)
  2. Once rehydrated, fry meatballs in melted butter for 3-4 minutes, remove meatballs, set aside.
  3. In same pan, over medium heat, with remaining melted butter, add sour cream, beef gravy, alfredo powder, onions, and liquid, whisk often, and cook for 1 minute.
  4. Add reserved liquid, bring to boil, reduce heat, and simmer 3 minutes. Add pumpkin pie spice and Worcestershire sauce. Serve over egg noodles and garnish with parsley or Italian seasoning.

Chef’s Note: This recipe yields enough sauce for at least 4 servings.

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