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Swedish Meatballs in Alfredo Sauce


  • 1-6oz pkg of Parmesan/Asiago grated cheese
  • 1 qt heavy cream
  • 2 cloves garlic, pressed
  • 1 small onion sliced in thin rings, cut in half and separated
  • 1 lb sliced button mushrooms
  • 2 T whipped cream cheese
  • 2 thin slices provolone cheese
  • 2 T butter
  • 1/4 C white wine
  • 1 lg pkg frozen Swedish meatballs
  • Olive oil
  • Fresh ground pepper to taste
  • Egg noodles cooked to directions


Drizzle a large skillet with olive oil, add meatballs and saute until browned on all sides.  Remove from skillet and set aside.  Add oil if needed and saute onions slices and sliced mushrooms, sprinkled with fresh ground pepper and cook until browned.  Remove from heat and set aside.  In a large sauce pan, melt butter and saute garlic until lightly browned.  Slowly pour in heavy cream and bring to a slow boil, stirring constantly.  Add 2 tablespoons of cream cheese and stir until completely melted.  Add Provolone one slice at a time until completely melted.  Slowly stir in grated cheese until completely blended, sprinkle with fresh ground pepper to taste. Blend in wine. If not thick enough, add more Provolone cheese.  Add meatballs, mushrooms and onions to sauce and cook over low heat for about 10 minutes, stirring occasionally to prevent sticking.  Serve over egg noodles, sprinkle with Parmesan cheese if desired.

swedish meatballs in alfredo sauce Swedish Meatballs in Alfredo Sauce
Auntie_Dee in Family Dinners on October 07 2010 » 1 comment
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  1. Home Canning says on November 08 2011 at 7:43 pm:

    Canning Recipes…

    […]Auntie Dee's Cooking Corner » Blog Archive » Swedish Meatballs in Alfredo Sauce[…]…

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