I'm a big crock-pot person during the cold weather months because crock-pot recipes are great comfort food. They're easy to make and timing is never critical.
I made crock-pot Swedish meatballs last weekend and so many people asked for the recipe, here it is! It's extremely easy to make and it was so good, even my son Carson went back for more!
BTW, it's not my recipe. It's from a book called Simple Slow Cooker Recipes. I can't find that exact book on Amazon but there are plenty of great crock-pot recipe books out there.
Prep Time: 20 minutes
Cook: 5 to 6 hours (low)
or 2.5 to 3 hours (high)
Makes: 10 Servings
2 12 oz jars of beef gravy (I used three jars cuz two seemed like it was a little dry, plus gravy is delicious!)
3 4.5 oz jars sliced mushrooms, drained
1 Large onion, cut into wedges
1 tablespoon Worcestershire sauce
1/4 teaspoon allspice
2 16 oz packages of frozen meatballs (thawed)
1 8 oz carton dairy sour cream
6 cups hot cooked wide curly noodles
Snipped fresh parsley (I used freeze dried parsley that I just keep in the fridge)
For gravy, in a 4.5 or 5 quart slow cooker, combine beef gravy, mushrooms, onion, Worcestershire sauce and allspice. Stir in meatballs.
Cover and cook on low for 5-6 hours or on high for 2.5-3 hours.
Gradually stir about 1/2 cup of the hot gravy from the crockpot into the sour cream. Add this mixture back to the crockpot, stirring gently until well-combined. Serve meatball mixture over hot cooked noodles. If desired, sprinkle with parsley.
Me? I just put the sour cream right into the crock pot mixture. I also cooked the noodles seperatley and then added them right to the crock-pot. Parsley is a must, I think.
Here's mine halfway through the process.
And complete! Send me an email and let me know if you liked it! email@example.com