Crock Pot Swedish Meatballs

Great over egg noodles, zucchini, rice, potatoes, spaghetti squash or as an appetizer by itself! 

Swedish Meatball Sauce

This sauce can be a bit salty, so you can skip the salt, and use a low-sodium soup as well.  A dash of Cardamom can also add a warm spicy layer to the sauce if you want to try it. 

1 (10 3/4oz) can of cream of mushroom soup

2 Cups Beef Broth

1 tsp. garlic powder

1Tbsp Worcestershire Sauce

2 Tbsp. Steak Sauce (I skipped this)

½ tsp. Paprika

½ tsp. salt

½ tsp. pepper

1 C Sour Cream

In the crock-pot mix the mushroom soup and beef broth with a whisk.  Add the remaining seasonings and mix again. Reserve the sour cream for the last 30 minutes before serving. Add the meatballs and cook in the crockpot on high for 2 hours, or high for 1 hour and low for 1 hour.  Make sure you have enough sauce that your meatballs are mostly covered.  If you need a bit more add a can of water or milk to your mixture and stir. If you have pre-made frozen meatballs you need to cook it for 4 hours to make sure the meatballs thaw and are cooked.  Add the sour cream and about 30 minutes before serving, mix it in gently and cook on low until served. 

Meatballs

This is a super simple meatball recipe.  There are lots of meatball options you can choose from!

1lbs ground beef

½ tsp. salt

½ tsp. pepper

½ onion finely chopped

1 egg

Mix together, and shape into meatballs.  A tablespoon of meat mixture works well for a medium size meatball.  Fry in your choice of oil until browned and mostly done.  Add to the crockpot and sauce and make sure they are covered in the sauce mixture.