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  Swedish Meatballs

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Serves 2 (Sauce will cover four servings)

Note: This video was produced using ingredients provided by Emergency Essentials, an excellent source of pre-packaged storage food. While I strongly recommend Emergency Essentials’ products, you can make this recipe with equivalent ingredients from any quality source.


  • 1.5 cups Emergency Essentials Italian-style meatballs
  • 2 tablespoons Emergency Essentials freeze-dried onions
  • 2 cups Emergency Essentials egg noodles, cooked per package directions
  • 4 tablespoons butter
  • 6 tablespoons sour cream
  • 8 tbs Emergency Essentials powdered alfredo mix
  • 4 tsp Emergency Essentials powdered beef gravy base
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon Pumpkin Pie Spices
  • This recipe also includes liquid reserved after rehydrating meatballs and onions


  1. Rehydrate meatballs and onions flakes per directions on can. Reserve soaking liquid.
  2. Prepare egg noodles per instructions on package (boil for 8-10 minutes in 3 cups lightly salted water, stirring occasionally).
  3. Fry rehydrated meatballs in melted butter for 3-4 minutes, then remove from pan and set aside.
  4. In same pan, over medium heat, with remaining melted butter, add sour cream, onions with their rehydrating liquid, beef gravy powder, and alfredo powder. Cook for 1 minute while whisking frequently.
  5. Add rehydrating liquid from meatballs, bring to boil, reduce heat, and simmer 3 minutes.
  6. Stir in pumpkin pie spice and Worcestershire sauce.
  7. Pour sauce over meatballs over egg noodles. Garnish with parsley or Italian seasoning.