Swedish Meatballs

Today, I am going to share a recipe with you for swedish meatballs.  I do realize today is Halloween, but I didn’t make something that looks like a body part, has blood dripping from it or spiders crawling on it.  So if that’s what you were expecting…I am sorry to disappoint you.  But if you try making these swedish meatballs, I don’t think you will be disappointed at all.

This is one of my sister’s specialties.  But of course, she doesn’t have an exact recipe written down.  She told me she basically follows the swedish meatball recipe from our mother’s old Better Homes & Gardens Casserole Cookbook with a few changes.  I’ve tried making this a few times myself but wasn’t happy with the end result.  That is, until I made it in my slow cooker last weekend.

I don’t like the idea of using a non stick pan to brown meat and deglaze to make a pan sauce.  But the slow cooker is a great alternative in this case.  It was easy to brown the meatballs, then mix together all the ingredients for the gravy and let the slow cooker do the rest.  I would suggest waiting until the very end to add the sour cream.  Also, the gravy will thicken on its own once it is removed from heat.

I used the meatball recipe from my Spaghetti & Meatballs as a basic roadmap for these except that I used all beef (no sausage) and plain bread crumbs (instead of Italian).  For the gravy, I looked at numerous slow cooker swedish meatball recipes online and took things from different ones.

Happy Halloween!

Swedish Meatballs
Serve over egg noodles or with mashed potatoes
  • 2 lbs lean ground beef
  • ¾ cup breadcrumbs
  • 1 egg
  • ½ cup half and half
  • 3 tbsp dried parsley
  • 1 tsp garlic salt
  • 1 tsp onion powder
  • ½ tsp pepper
  • 1 tsp olive oil
  • 1-10.75 oz can Campbell's Cream of Mushroom Soup
  • 8 oz beef stock
  • ½ cup half and half
  • ½ cup sour cream
Other Ingredients
  • Chopped green onion (optional)
  1. In a large mixing bowl, add ground beef and next seven ingredients (thru pepper)
  2. Mix all ingredients together thoroughly using hands
  3. Roll mixture into meatballs that are two inches in diameter, set aside on a plate
  4. Turn on slow cooker on BROWN setting
  5. Add olive oil to bottom of slow cooker
  6. Working in several batches, add meatballs to slow cooker and cook for several minutes, turning occasionally, until meatballs are browned on all sides
  7. Remove meatballs, set aside on a plate
  8. Repeat process with meatballs until all are browned
  9. Turn off slow cooker
  10. Remove excess fat and oil from pot
  11. Add half and half, cream of mushroom soup, and beef stock to bottom of slow cooker
  12. Using a nonstick spoon, mix well until ingredients are blended completely
  13. Add meatballs back to slow cooker
  14. Slow cook on HIGH for 4 hours
  15. Remove meatballs fro slow cooker
  16. Add ½ cup sour cream
  17. Using a nonstick spoon, mix well until gravy is completely blended
  18. Add meatballs, cover and let meatballs and gravy stand for 15 min (don't worry - food will remain hot if covered)
  19. Garnish with chopped green onion, if desired


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