Slow Cooker Swedish Meatballs
link to original recipe
Prep time: 30 min Cook time: 4 hrs
Serves 8
4 slices white bread
2 lbs lean ground beef
4 egg yolks
4 Tbs chopped fresh parsley
1 tsp ground ginger
1 tsp ground ginger
1/2 tsp garlic powder
1 tsp mustard powder
1/2 tsp black pepper
2 Tbs dried onion flakes
1 tsp salt
1/2 tsp black pepper
2 Tbs dried onion flakes
1 tsp salt
(you can use a big bag of frozen Italian meatballs instead, to save time)
1/2 cup all-purpose flour
2 (10 1/2 oz) cans French onion soup
1/2 cup sour cream
2 Tbs Worcestershire sauce
16 oz cooked egg noodles, if desired
In a large 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 a large 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 a small bowl, mix together soup and flour; pour over meatballs.
Cook on high until cooked through (about 4 hours.) Stir in sour cream and Worcestershire sauce. Serve over egg noodles and sprinkle with remaining parsley.
(Note: I doubled the sauce ingredients from the original recipe because I like to have extra sauce to serve over the noodles. Feel free to half the soup, sour cream, and Worcestershire sauce if you only want sauce on the meatballs.)
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