Simple Swedish Meatballs
TOTAL TIME: Prep: 15 min. Cook: 5-1/4 hours
YIELD: 10 servings.
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
Ingredients
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1 tablespoon butter
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1 pound sliced fresh mushrooms
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1 can (14-1/2 ounces) reduced-sodium beef broth
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1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
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1 envelope Lipton beefy onion soup mix
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1 package (24 ounces) frozen fully cooked Swedish meatballs or 1 package (26 ounces) frozen fully cooked homestyle meatballs
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2/3 cup sour cream
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2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
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Optional: Hot cooked noodles or mashed potatoes
Directions
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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.
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2.
Stir in sour cream and parsley. Cook, covered, until heated through, about 15 minutes. If desired, serve with noodles or mashed potatoes.
Nutrition 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.
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