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Swedish Meatballs Easy Recipe

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This recipe for Swedish Meatballs Easy is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. frozen meatballs
2 family size cans Cream of Mushroom soup (23 oz. can)
2 cans of milk
1 package Swedish meatball mix

If no Swedish meatball mix is available you can make the sauce with the following... approx enough sauce for 2 lbs meatballs....

1 can Cream of Mushroom soup (15 oz can)
1 can Heavy Cream (using soup can)
1 can Milk
½ cup Sour Cream
3 TBSP Worcester Sauce
2 TBSP Soy Sauce
2 TBSP Dijon Mustard
1 TBSP Garlic Powder
Salt and Pepper
Directions:
Directions:
Fry frozen meatballs in canola oil. Top with the Swedish meatball mix (the meat part of the mix only, it is a red-orange powder) while frying.

In the crock-pot (slow cooker) mix the 2 cans cream of mushroom soup along with 2 cans of milk. Make sure to use the very large family size cans, otherwise use 4 of the 10 ½ oz. cans. Add to the soup/milk in crock-pot the Swedish mix (white powder part) remaining from the package.

When meatballs are fried, add them to the crock-pot along with several tablespoons of the oil with the crumbs from the frying pan. Cook on low to medium for approximately 4 hours.
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
You can keep these on low for another 2-3 hours to keep warm for a party. Note: You can turn this appetizer into a meal by topping wide egg noodles, white rice, or white/wheat bread with meatballs and gravy.

An alternative to the "Swedish Meatballs" is a meatball with brown gravy. Omit the Swedish mix entirely and switch to Golden Mushroom soup instead of cream of mushroom soup. Add milk to golden mushroom soup the same as directed above -- 1 can of milk to every can of soup. You can always add more meatballs, soup and mix for larger parties.

 

 

 

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