“Swedish” Meatballs {Crockpot Recipe}

Swedish Meatballs

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”?

  1. Because the only Swedish Meatballs I’ve had were at IKEA – can’t say I know what a non-mass-produced version tastes like:)
  2. 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:)

Swedish Meatball Recipe

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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4 thoughts on ““Swedish” Meatballs {Crockpot Recipe}

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