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Simple Swedish Meatballs Recipe

Simple Swedish Meatballs Recipe

When my husband packs these saucy slow-cooked meatballs in his lunch, all his work buddies wish they had their own! It's comfort food at its easiest. — Christina Logan, Gun Barrel City, Texas
TOTAL TIME: Prep: 15 min. Cook: 5-1/4 hours YIELD:10 servings

Ingredients

  • 1 tablespoon butter
  • 1 pound sliced fresh mushrooms
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 envelope Lipton beefy onion soup mix
  • 1 package (24 ounces) frozen fully cooked Swedish meatballs or 1 package (26 ounces) frozen fully cooked homestyle meatballs
  • 2/3 cup sour cream
  • 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
  • Hot cooked noodles or mashed potatoes, optional

Directions

  • 1. In a large skillet, heat butter over medium-high heat; saute mushrooms until tender, 4-5 minutes. Transfer to a 4-qt. slow cooker. Stir in broth, cream of chicken soup and soup mix. Stir in meatballs. Cook, covered, on low until flavors are blended, 5-6 hours.
  • 2. Stir in sour cream and parsley. Cook, covered, until heated through, about 15 minutes. If desired, serve with noodles. Yield: 10 servings.

Nutritional Facts

1 cup meatballs and sauce: 295 calories, 22g fat (11g saturated fat), 46mg cholesterol, 1045mg sodium, 11g carbohydrate (3g sugars, 3g fiber), 14g protein.

Reviews for Simple Swedish Meatballs

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MY REVIEW
ColleenaG User ID: 1190332 267999
Reviewed Jun. 15, 2017

"Everyone loved this recipe. Due to time restrains I cooked it on the stove for 15-20 minutes and had no issue with thin sauce. I served it over noodles. Thumbs up on this one!"

MY REVIEW
annamariatu User ID: 2868247 265499
Reviewed May. 4, 2017

"I loved this recipe! The flavor was excellent. I added a tablespoon of flour to thicken a little more and I served them with rice. Will be making again!"

MY REVIEW
Dibilaweed User ID: 1491842 123580
Reviewed Jan. 1, 2013

"Sauce is kind of thin. I should have thickened it. Sour cream did not stir in smoothly. Does not need 5-6 hours to cook. Even on low 2 to 3 hours is sufficient"

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