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Cooking in the Country

Swedish Meatballs

Claire Stabbert
Posted 12/23/22

Every holiday season comes a time when my mother breaks out her trusty crockpot to make a big batch of Swedish meatballs.  

It’s an easy and versatile dish that can serve equally well …

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Cooking in the Country

Swedish Meatballs

Posted

Every holiday season comes a time when my mother breaks out her trusty crockpot to make a big batch of Swedish meatballs.  

It’s an easy and versatile dish that can serve equally well as a casual afternoon snack, appetizer, dinner side, or even on its own.  No matter its place on the menu or size of your gathering, Swedish meatballs are a reliable hit.

My mother’s recipe has varied over the years, as its probably worth exploring all the different recipes out there.  This year’s recipe comes from one of her friends, and features a nice savory balance without being too heavy to fill you up. 

One additional note before we begin: depending on how involved you want to get, you can opt to buy pre-made meatballs, or make your own from scratch.  

Premade meatballs can be found in a variety of ways; frozen bags may or may not be fully cooked, and can vary significantly in package size depending on manufacturer.  This recipe calls for two bags of frozen Swedish meatballs.

Anyway - the real focus here is on the sauce, because that’s ultimately what it’s all about.

 

You will need:

2 packages frozen Swedish or regular meatballs

1 large container of beef broth

1 large can cream of mushroom soup 

1 package Lipton onion soup mix 

2 tablespoons A-1 steak sauce

16 oz sour cream

 

If you’ve decided to make your own meatballs, brown them lightly in a hot skillet and butter.

Combine all of the ingredients above (except for the sour cream) in your crockpot, then add the meatballs.

Cook on low for 6-8 hours (or high for 4 hours) in the crockpot. 

Add in your sour cream right at the end, shortly before serving.

 

claire Stabbert is an accomplished cook who loves to try new recipes. While she does enjoy eating at restaurants, she also loves to whip up a good meal at home. Claire gets some of her cooking inspiration from her grandfather and grandmother, Fred and Shirley Stabbert as well as Great Grandma Nellie.

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