This recipe is YUMMY. And, it accomplishes what I’d hoped because its quick, inexpensive, hearty, and provides great left-overs for D at work.
I prefer rice for this sort of dish, D prefers noodles. The kiddos will eat either so we make both.
Why “Swedish”?
- Because the only Swedish Meatballs I’ve had were at IKEA – can’t say I know what a non-mass-produced version tastes like:)
- These are made in the Crockpot using Cream of Mushroom soup. While cooking low-and-slow is a a tried and true cooking method, I don’t think the Cream of Mushroom soup is all that authentic. You?
This recipe is the result of looking at many recipes and combining what I thought looked good in each AND what I typically have on hand.
I think this version is better than IKEA’s. Immodest? Maybe. True? Definitely:)
Want the recipe? Feel free to print the Crockpot Swedish Meatball Recipe or “Pin It” for future use!
Update: This does not make a thick, thick sauce…this works for us but if you’d like to thicken it a bit dissolve some cornstarch in cold water, mix together, and then stir into the Crockpot before serving. Walla – thicker sauce!
As always, please let me know if you try these. Feedback always appreciated.
Blue Skies & Blessings,
Lindsey
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Looks yummy! Always looking for crockpot recipes!
These look delicious and I love that they can be made in the crockpot!
Instead if beef broth, I use a can of French onion soup. Everyone always wants more gravy, I have to double the gravy