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Momof3.
Posts:
640
Registered:
6/14/07
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(10 of 10)
May 27, 2009 8:40 PM
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This sounds interesting... I've never thought about adding pickles to meatballs. Do they get soggy or still maintain a crunch like water chestnuts? I think I will put his in my "autumn" recipe's to try. Sounds like a good Sunday meal after a long week of work... Thanks for the variations.. now to decide which one to try first  |
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Hey Lisa
Posts:
1,939
From:
Oregon
Registered:
9/27/06
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(9 of 10)
May 26, 2009 6:11 PM
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I found a recipe for Swedish Meatballs that includes dill pickles here: SWEDISH MEAT BALLS 1 can cream of celery soup ½ can water 1 pound ground beef 2/3 cup fine dry bread crumbs 1 egg, slightly beaten 2 tablespoons minced onions 1 tablespoon chopped parsley 1 teaspoon salt 1 tablespoon shortening 1 or 2 tablespoons minced dill pickle Combine soup and water. Mix ¼ cup soup mixture to ground beef, bread crumbs, egg, onions, parsley, and salt. Shape into balls and brown in skillet with shortening. Add remaining soup mixture and dill pickle. Cover and cook over low heat, 20 minutes, stirring from time to time. Serves 4. -- Lisa |
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Laurie Molinari
Posts:
1
Registered:
5/25/09
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(8 of 10)
May 25, 2009 9:29 AM
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> Thank you, everyone, but I found the recipe. It is in the old "Cooking With Soup" cookbook and it is called "Swedish Meatballs." It contains cream of celery soup and 1/4 cup finely chopped dill pickle. This was one of the Campbell's cookbooks I don't have so I just recently purchased it for $1 off e-Bay. If anyone wants the recipe, please let me know.
>
> Donna Marie
Donna Marie,
I have been looking for this recipe for years. My mother used to make it when I was a kid and it was a huge hit. (She considered the dill pickle her secret ingredient.) She passed away almost 20 years ago and I have been wanting to make this for my family. If you could send me the recipe, I would really appreciate it.
Thanks so much!
Laurie Molinari
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CD
Posts:
2,999
Registered:
8/21/02
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(7 of 10)
Aug 4, 2003 10:31 PM
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Hi Donna! Thank you for this recipe. It does look interesting w the pickles in it. Bet it would be great as a meat loaf too. Left a little note for you about the Campbell's cookbooks under Campbell's Collectibles. Thanks again.
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Donna Marie Kudrak
Posts:
5
Registered:
7/27/03
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(6 of 10)
Aug 4, 2003 8:33 AM
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Hi Michelle!
Here's the recipe. If you have any questions, please don't hesitate to ask!
Swedish Meatballs
1 pound ground beef
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CD
Posts:
2,999
Registered:
8/21/02
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(5 of 10)
Aug 3, 2003 11:51 AM
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Hi Donna. I'd love the recipe. Read your request & went through my Campbell's cookbooks (also purchased on half-bay) & could not find it. Thanks much.
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Donna Marie Kudrak
Posts:
5
Registered:
7/27/03
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(4 of 10)
Aug 3, 2003 9:23 AM
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Thank you, everyone, but I found the recipe. It is in the old "Cooking With Soup" cookbook and it is called "Swedish Meatballs." It contains cream of celery soup and 1/4 cup finely chopped dill pickle. This was one of the Campbell's cookbooks I don't have so I just recently purchased it for $1 off e-Bay. If anyone wants the recipe, please let me know.
Donna Marie
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Donna Marie Kudrak
Posts:
5
Registered:
7/27/03
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(3 of 10)
Jul 31, 2003 9:54 PM
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Thank you, Elaine! But the one I want does call for chopped dill pickle! I cannot find the one on the web. I looked and looked until I was crosseyed!
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Lainie
Posts:
148
Registered:
9/3/02
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(2 of 10)
Jul 28, 2003 6:05 PM
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This recipe has the "cream of" sauce base but does not call for pickles. In viewing other recipes on the web, I see where some call for dill weed and some call for 2 tablespoons of chopped dill pickle.
Slowcooker Swedish Meatballs
1 lb. package frozen meatballs
1 can cream of mushroom soup with roasted garlic
1 can golden mushroom soup
8 ounces sour cream
2 tablespoons flour
1/2 teaspoon ground black pepper
Mix together the two soups & meatballs. Pour into slow cooker. Cover and cook on low for 6 to 8 hours.
In small bowl, combine sour cream, flour & pepper & blend well. Add a spoonful of the hot liquid from the slowcooker & blend with a wire whisk. Add sour cream mix to slowcooker, stir well, cover & cook on low 30 to 40 minutes until thickened & blended. Serve over egg noodles or rice. Makes 4 to 6 servings.
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Donna Marie Kudrak
Posts:
5
Registered:
7/27/03
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(1 of 10)
Jul 27, 2003 10:20 AM
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Hi!!! I'm looking for a very old Campbell's Swedish Meatball recipe. The sauce was a cream of "something" soup, and I remebmer chopped dill or gherkin pickles. CAN ANYONE PLEASE HELP ME?
I cannot seem to find it anywhere in my numerous Campbells cookbooks, nor anywhere on the web. THANKS IN ADVANCE!
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