Becky is busy again cooking something delicious for you to try. This week, it’s Swedish Meatballs!
SWEDISH MEATBALLS
The Olympics are a big deal at our house. We love watching the athletes competing in the various events as well as just soaking in all the international vibes. When the Olympics are happening, I think it is fun to make a dish or two from either the host country or another country who is represented in the games that year. I thought some Swedish Meatballs would be appropriate. I found many different recipes for Swedish Meatballs, and I tested a few. They were all good, but one recipe stood out above all the rest. It was delicious, versatile and so easy! You can make it in a slow cooker or on the stovetop, and you can make it with homemade meatballs or frozen meatballs. Take my word for it, you need to try this recipe!
SWEDISH MEATBALLS
1 tablespoon butter
1 pound sliced fresh mushrooms
1 can (14 ½ oz) beef broth
1 can )10 ¾ oz) cream of chicken soup
1 envelope Lipton beefy onion soup mix
1 package (24 oz) frozen fully cooked homestyle meatballs
2/3 cup sour cream
2 tablespoons minced fresh parsley
Hot cooked noodles or mashed potatoes
1. In a large skillet, heat butter over medium-high heat; saute mushrooms until tender.
2. Transfer to a 4 qt. slow cooker.
3. Stir in broth, cream of chicken soup and soup mix. Stir in meat balls.
4. Cook, covered on low until flavors are blended. 5-6 hours
5. Stir in sour cream and parsley. Cook covered until heated through – about 15 minutes.
6. Serve over cooked noodles or mashed potatoes.
*Note: If you are cooking it on the stovetop, just put the sauteed mushrooms, meatballs, broth and soups in a large pot or Dutch oven and cook over medium heat until meatballs are hot, stirring occasionally to blend the ingredients. Right before serving, stir in the sour cream and parsley. You can also turn this recipe into Beef Stroganoff by using strips of beef instead of meatballs. Frankly, you could leave the meat out entirely and use the sauce as a gravy.
