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Crock Pot Swedish Meatballs 2

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“OK, this is my variation of the recipe I posted previously. My family loves this dish. Even making 60 meatballs, I had NO LEFTOVERS when I made this last time! I serve this over buttered linguine noodles. Enjoy!”
READY IN:
4hrs 25mins
YIELD:
60 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. In bowl, combine bread with 1/2 cup water; let stand until absorbed (about 2 minutes).
  2. Stir in beef, yolks, parsley, onion, salt, mustard, ginger, garlic, and pepper.
  3. With wet hands roll heaping tablespoonfuls of meat mixture into balls, about 60.
  4. Place in crock pot.
  5. In bowl, mix together soups, flour and 1/4 cup water; pour over meatballs.
  6. Cook on high until cooked through (about 4 hours); stir.
  7. Serve sprinkled with parsley flakes.
  8. **NOTE:Every hour or so, I purged the fat off the top of the sauce.
  9. Since you don't brown your meat first, a lot of fat is left in the crock pot.
  10. Instead of stirring it all up and eating it (ew!), I skimmed it off the top with a ladle and discarded it.

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