Slow Cooker Recipe: Swedish Meatballs (sort of)
November 21st, 2007
This is a very easy recipe for the slow cooker that I adapted from one I found on AllRecipes.com (one of my favorite sites to find recipes). Mind you, this isn’t fine dining but it’s so quick and simple…and what’s more, my kids eat it! If you have time, prepare your egg noodles the night before and you can have a hot meal on the table as soon as you walk in the door. Another quick tip: use the Reynolds Slow Cooker Liners and you barely have to clean up after dinner!
Ingredients:
- 3 pounds Italian meatballs - approximately (like the frozen ones at Costco)
- 1 (10.75-ounce can) cream of mushroom soup
- 2 cups sour cream
- 3/4 cup water
Preparation:
Combine mushroom soup, sour cream and water in slow cooker. Add meatballs and mix to coat thoroughly. Cook on low for 6-8 hours. Serve with egg noodles.
Note: Since you will need enough sauce for the noodles, you can thin sauce with a little water or milk if it’s too thick. Or you can double the sauce ingredients to ensure you have enough sauce. Feel free to eyeball and adjust to taste.
