Wednesday, December 11, 2013

In the Kitchen with Jason: Crockpot Swedish Meatballs

This is by no means a fancy meal, but it's quick to put together and very tasty. Jess and I have been making this dish for years.

  • 1 lb. frozen meatballs
  • 2 cans golden mushroom soup
  • 1 onion, chopped
  • 2 garlic cloves, minced 
  • 1/2 cup water
  • 1 cup sour cream 
  • 2 Tbsp. flour 
  • 1/4 teaspoon pepper
  1. Place all ingredients except sour cream, flour and pepper in a 3 or 4 quart crockpot. Cover and cook on low for 6 to 8 hours. 
  2. In a bowl, combine sour cream, flour and pepper. Add a spoonful of the hot liquid from the crockpot and mix that in with the sour cream mixture. Add mixture to crockpot and mix thoroughly. 
  3. Cover and cook for another 30 or so minutes. 
We liked to serve this over hot egg noodles, but you can also use rice or mashed potatoes. 

Please enjoy!
-Chef Jason 

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