Crock Pot Swedish Meatballs
"This is from the Oct. 5, 2004 Edition of Woman's World magazine."
photo by Swirling F.
- Ready In:
- 4hrs 25mins
- Ingredients:
- 14
- Yields:
-
60 meatballs
- Serves:
- 12
ingredients
- 4 slices white bread, finely chopped
- 2 lbs lean ground beef
- 4 egg yolks
- 4 tablespoons chopped fresh parsley
- 2 tablespoons dried onion flakes
- 1 teaspoon salt
- 1 teaspoon mustard powder
- 1 teaspoon ground ginger
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon ground black pepper
- 1 (10 1/2 ounce) can condensed French onion soup
- 1⁄4 cup all-purpose flour
- 1⁄4 cup sour cream
- 1 tablespoon Worcestershire sauce
directions
- In bowl, combine bread with 1/2 cup water; let stand until absorbed (about 2 minutes).
- Stir in beef, yolks, 2 tablespoons parsley, onion, salt, mustard, ginger, garlic, and pepper.
- With wet hands roll heaping tablespoonfuls of meat mixture into balls, about 60.
- Place in crock pot.
- In bowl, mix together soup and flour; pour over meatballs.
- Cook on high until cooked through (about 4 hours); stir.
- Stir in sour cream and Worcestershire sauce.
- Serve sprinkled with remaining parsley.
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Reviews
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Great recipe...I did do a few changes though. I added 1 cup of half and half to meatballs, and I baked them in a 400 degree oven for 30 minutes so my sauce would not get greasy...then I doubled sauce and put in crockpot on low for 5 hours (my crockpot is very hot)...turned out perfect... -
Nobody in my family liked this recipe.
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This is an easy and solid recipe. The meatballs should definitely be browned in oil before being added to the crock pot, but otherwise I have no real complaints. However, having sampled both, I really prefer the sweet-and-sour style (especially the chili sauce and grape jelly version) to this french onion style. -
OK I'll admit it...I tinker w/ recipes ALOT and this recipe was no different LOL so to be fair, I wont leave a star rating...Here's what I did: no bread on hand, used 1/2 c bread crumbs & 1/2 c oats...Used ground bison instead of beef...Used 2 whole eggs instead of the yolks called for...used 4 teaspoons dried parsley, had no fresh...chopped up a small onion instead of using dried flakes...skipped the salt, toned the dried mustard & ginger down to 1/2 tsp ea., used 1 tbsp. minced garlic instead of powdered...used lo-sodium beef broth & light sour cream...added the worcestershire to the meatball mixture rather than the sauce...the meatballs were VERY tender & Im inclined to agree that they may be better browned in advance, mebbe they wouldnt then absorb SO much of the sauce, bcause there wasnt much sauce left after cooking...then it didnt need as much time as called for, I had to switch it to 'warm' for the last hr...served them over a vegetable based pasta w/ mixed vegetables on the side...even though I tinkered w/ the recipe, I think I kept to the spirit of it LOL thanks for sharing! -
Very good. I just thought I needed to fry them in a bit of oil before putting in the crock: they looked like they were going to fall apart while cooking...
see 13 more reviews
Tweaks
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OK I'll admit it...I tinker w/ recipes ALOT and this recipe was no different LOL so to be fair, I wont leave a star rating...Here's what I did: no bread on hand, used 1/2 c bread crumbs & 1/2 c oats...Used ground bison instead of beef...Used 2 whole eggs instead of the yolks called for...used 4 teaspoons dried parsley, had no fresh...chopped up a small onion instead of using dried flakes...skipped the salt, toned the dried mustard & ginger down to 1/2 tsp ea., used 1 tbsp. minced garlic instead of powdered...used lo-sodium beef broth & light sour cream...added the worcestershire to the meatball mixture rather than the sauce...the meatballs were VERY tender & Im inclined to agree that they may be better browned in advance, mebbe they wouldnt then absorb SO much of the sauce, bcause there wasnt much sauce left after cooking...then it didnt need as much time as called for, I had to switch it to 'warm' for the last hr...served them over a vegetable based pasta w/ mixed vegetables on the side...even though I tinkered w/ the recipe, I think I kept to the spirit of it LOL thanks for sharing!
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Great, versatile, life-saving recipe! I'm not rating this with any stars because I made so many changes (it was Thanksgiving, no stores were open in my rural community, and I had MANY extra unexpected guests arriving for Thanksgiving dinner - my turkey wasn't near big enough!). I found this recipe and substituted out what I didn't have on hand - which turned out to be quite a bit. I subbed fresh parsely for dried, white bread slices for breadcrumbs, condensed French onion soup for a package of Lipton's soup mixed with 2 cups of free range chicken broth, sour cream for a can of cream of mushroom soup. I completely zoned out the Worcestershire. I threw it all in the crock pot and got rave reviews for my "Swedish" meatballs. I will try the actual recipe some time! Thank you for the base recipe for Save My Thanksgiving Meatballs! -
My first attempt at Swedish Meatballs was a success thanks to this recipe! :) I actually substituted ground chicken to cut back a bit on the fat and it made a great replacement. I agree that the ginger flavor is strong in this recipe, but hubby and I both happened to like it and felt it complimented the meat really well. No other substitutions other than a squirt of dijon mustard for the powdered stuff...then when the meatballs were ready I scooped them out of the crockpot, deglazed the pot with about 1 cup of veggie broth, and blended in one cup sour cream for a luscious sauce. Amazing! Will makie again for sure....thanks for posting, Mindi! -
Very good. I cut the recipe in half but used 1 whole egg instead of the egg yolks, and also instead of garlic powder and salt I just used 1 teaspoon garlic salt. We served this over noodles for an easy supper. Thanks for sharing! -
This was easy and great. Made up the meatballs as written except I added a couple dashes of A-1 steak sauce,some cayenne powder and used milk instead of water in the breadcrumbs. Threw it all in the crockpot and came back to a great dinner. Thank you.
RECIPE SUBMITTED BY
Mindi Bunch
Midland, TX
I live in West Texas with my new husband, Mark, and our FIVE kids! When we met he already had 3 children from his first marriage and I had a son of my own. In January of 2005 we welcomed into the world our new baby into our family. With five children, we felt it was best that I give up my career to stay at home with them, as they are our top priority.
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<br>For fun, Mark and I like to travel. We've been to many beautiful places, our favorite being Bermuda. We definitly plan to return someday. We've also been to the Virgin Islands, Puerta Vallarta, Cabo San Lucas, and Aruba. None of them really compare to Bermuda, though!
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<br>I don't really have a favorite cookbook; I prefer stumbling upon recipees from friends & family, magazines, or the backs of product boxes.
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<br>If I had a month off with no responsibilities, I would probably lay on a towel at the beach with a good book in my hand.
