Swedish Meatballs over Rice/Noodles

Quick and super easy, using the crock pot (slow cooker). Estimated cost: 4 lbs of meatballs (fully cooked and frozen, or make your own, and freeze ahead) (6.), 32 oz canned beef gravy, 26 oz canned condensed cream of mushroom soup, 6.5 oz. canned mushrooms, and one small can pearl onions (7.), hot, prepared rice or noodles (1.), sour cream (1.) = $15.00

1. Mix the sauce, combining the canned gravy, condensed soup, drained mushroom pieces, and pearl onions (or cocktail onions). Add 1 tsp. paprika, 1/2 tsp. salt, 1/2 tsp. dried minced garlic, 1/2 tsp. dried or fresh minced rosemary, a dash of black pepper, and a pinch of crushed red pepper. Add more paprika to taste.

2. Gently stir in the frozen meatballs, and heat on high for two hours until piping hot. Serve over rice or noodles with cold dollops of sour cream on the side.

1 comment:

  1. I made this for church potluck, when I realized at midnight I had forgotten to prepare for the next morning! Super easy to pick up all the ingredients on a run to the store, and not too expensive. Comes together in under five minutes, heats during the service, and was very yummy. You could prolly stir in the sour cream, but I always worry about it separating, so I just added a container on the side ...besides, I really enjoyed the hot meat and cold cream together.


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