Crock Pot Swedish Meatballs 2 |
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Prep Time: 25 Minutes Cook Time: 215 Minutes |
Ready In: 240 Minutes Servings: 6 |
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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. Ingredients:
4 slices white bread, finely chopped |
2 lbs lean ground beef |
4 egg yolks |
4 tablespoons dried parsley flakes |
2 tablespoons dried onion flakes |
1 teaspoon salt |
1 teaspoon ground 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, undiluted |
1 (10 1/2 ounce) can condensed golden mushroom soup, undiluted |
1/4 cup all-purpose flour |
3/4 cup water, divided |
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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