My mom continually served her Swedish meatballs with noodles, but we certainly love piling them on pinnacle of mashed potatoes. Either manner is delicious, and general consolation meals.
You can always make home made meatballs, brown them, then upload them to the gradual cooker in case you’d like. But I do love an excellent shortcut in the kitchen, and the fact is, my teenage boys can’t inform the distinction among a frozen meatball and a homemade one.
If you’re looking for a warm, hearty meal to serve on a cold winter day, these Slow Cooker Swedish Meatballs are a must make.
slow cooker swedish meatballs
1 (10.75 oz.) can condensed cream of chicken soup
3 tablespoons flour
1 envelope onion soup mix
2 cups low-sodium beef broth
1/4 teaspoon allspice
1/4 teaspoon nutmeg
2/3 cup sour cream
40 fully cooked frozen meatballs
Salt and pepper, to taste
Minced fresh parsley, for garnish
1/4 cup heavy cream
- Add beef broth to lightly greased slow cooker. Whisk in flour until smooth. Stir in cream of chicken soup, onion soup mix, nutmeg and allspice.
- Add meatballs to sauce in slow cooker and stir to combine. Cover and cook on low for 5-6 hours. Uncover and stir in sour cream and cream. Cover and cook an additional 20-30 minutes.
- Season with salt and pepper, to taste. Stir in fresh parsley and serve over hot cooked noodles or mashed potatoes.
Article Source : www.yummly.com/recipe/Slow-Cooker-Swedish-Meatballs-2633234#directions