Easy Swedish Meatballs in the crockpot.
While nothing about my recipe is traditional, this appetizer recipe is easy to prepare. Using Frozen premade Meatballs saves so much time and by merely adding a few simple ingredients, the results are a tasty version of Swedish Meatballs. I make these to serve as appetizers on a buffet, but you could whip these up for a dinner on a cold day and serve them over wide egg noodles. While I prefer to use Turkey Meatballs in this recipe, you can use Beef Meatballs. Depending on the fat content of the Beef Meatballs, you may need to thicken the Sauce. A dollop of Cream Cheese would surely remedy that issue.
EASY CROCKPOT SWEDISH MEATBALLS
Ingredients:
- 2 (one pound) Bags Frozen Turkey Meatballs, thawed
- 2 Cups Unsalted Beef Stock (flavored with veggies and herbs)
- 1 (10.75 oz.) Can Condensed Cream of Mushroom Soup
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon A1 Steak Sauce
- 1 Packet Dry Onion Soup Mix
- 1 Cup Sour Cream
Directions:
1. In a 5 or 6 quart slow cooker, whisk together the Beef Broth, Onion Soup Mix, Cream of Mushroom Soup, A1 and Worcestershire Sauce. Use the larger size slow cooker so you can stir the Meatballs easier and they all get coated with the Sauce.
2. Fold in the Meatballs. Set the slow cooker on low and cook for 2 and 1/2 hours. Stir the Meatballs about half way through to ensure they are all coated with the Sauce.
3. After 2 and 1/2 hours, fold in the Sour Cream and cook for an additional 30 minutes, then stir the Meatballs and Sauce to ensure the Sour Cream is blended in.
4. Set your slow cooker to “keep warm” and serve the Swedish Meatballs directly from the slow cooker.
Recipe by: Hot Dish Homemaker
Thank you Lord for food to eat, with some leftover. -2 Kings 4:43b