Crock Pot Swedish-Y Meatballs |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 10 |
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Variation of Crock Pot Swedish Meatballs, Crock Pot Swedish Meatballs by Mindi Bunch. I changed the recipe to suit what I had on hand and my picky family liked it - I'm jotting down the variations so I can duplicate it. Can serve over noodles, rice or potatoes. You can taste the ginger - if you're not a fan of ginger, cut back on the amount or eliminate it. Ingredients:
1/2 cup italian seasoned breadcrumbs |
2 lbs lean ground beef |
4 egg yolks |
4 tablespoons dried parsley |
2 tablespoons dried onion flakes |
1 teaspoon salt |
1 teaspoon mustard powder |
1 teaspoon ground ginger |
1/2 teaspoon garlic powder |
1/2 teaspoon ground black pepper |
1 (1 ounce) envelope lipton onion soup mix |
2 cups chicken broth |
1 (10 1/2 ounce) can cream of mushroom soup |
1/4 cup all-purpose flour |
Directions:
1. In bowl, combine breadcrumbs, beef, yolks, 2 tablespoons parsley, onion, salt, mustard, ginger, garlic, and pepper.
2. With wet hands, roll heaping tablespoons of meat mixture into balls, about 60.
3. Place in crock pot.
4. In bowl, mix together onion soup mix, cream of mushroom soup, chicken broth, flour, and 2 tablespoons parsley; pour over meatballs.
5. Cook on high until cooked through (about 4 hours).
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