Slow Cooker Swedish Meatballs

I’ve said it before and I will say it again. I l-o-v-e my slow cooker. For years and years I thought slow cookers should be reserved for the colder months. After all, I never really want beef stew in the middle of a really hot day. Then I read something somewhere that proclaimed slow cookers as the perfect thing to use in the summer months. After lots of consideration I couldn’t agree more. Sure, slow cooker meals are usually heartier than a typical summer meal but a slow cooker doesn’t heat up your kitchen. The lack of heat in the kitchen completely sold me on pulling out my slow cooker much more often.

The first person to make this recipe in our house was actually my husband. I had it on the menu and I wasn’t home to throw everything in the slow cooker so I had to have him get dinner ready. Husband never cooks. Ever. So the fact that he was able to throw this together for our family proves what an easy recipe this is. I decided to make it again (myself) when out of the blue little one started talking about meatballs. When I mentioned this to husband he told me had been thinking about meatballs too. I was so amused that I decided to put meatballs on the menu.

This recipe is good as it is and really doesn’t need adjustments, but I couldn’t help myself. I love mushrooms so instead of ½ cup of fresh mushrooms that the original recipe calls for I put in a whole 4oz. can of mushrooms. They won’t shrink down in size and they won’t release more liquid into the slow cooker. I’m thinking of reducing the amount of beef broth to 1 ½ cups or 1 cup. The sauce is really saucy and since slow cookers trap in the moisture I think reducing the beef broth would be the right choice for our family.

Noodles and mashed potatoes would be my go to side in the winter since the heat from making those would not be a problem. This time I served rice on the side. Using my rice cooker means my kitchen stay cool! Now, if I get the mini slow cooker that is on my wish list (hint hint) I could easily cook some mashed potatoes in the summer.

Enjoy!

10¾ oz. can cream of mushroom soup

4 oz. canned mushrooms, drained

2 cups beef broth

Onion, finely diced

1 ½ teaspoons garlic powder

2 Tablespoons A1

¼ teaspoon paprika

salt and pepper to taste

28 oz. bag frozen meatballs  

1 cup sour cream

In your slow cooker, combine the soup, mushrooms, beef broth, onion, garlic powder, A1, paprika, salt, and pepper. Add meatballs and toss to coat.

Cook on low for 8 hours.

Before serving mix in sour cream and serve with mashed potatoes, rice, or noodles.

Adapted from http://realmomkitchen.com/15369/slow-cookerswedish-meatballs/