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Whip these up fast with just three simple items in your slow cooker. These are awesome for busy days when you still want homemade vibes. No fuss but all the cozy flavors.
Why You'll Love It
Toss everything in the slow cooker and flip it on. When you walk back in, dinner's done. Meatballs soak up all that creamy gravy. Pile on whatever—rice, mashed potatoes, or even noodles. Anyone can pull this off, even if it's your first time cooking.
Stuff To Grab
- Slow Cooker: Any kind will work
- Frozen Meatballs: 1 whole bag
- Sour Cream: 1 cup worth
- Beef Gravy: 1 jar of Heinz
Easy-Peasy Swedish Meatballs
- Dish it up:
- Serve meatballs (and sauce) over hot noodles, potatoes, or a pile of rice.
- Double-check it's cooked:
- Everything should be piping hot. Sauce gets creamy and thickened up.
- Let 'em simmer:
- Pop the top on. Let it roll on low for around 5 hours. Stir once or twice if you're around.
- Add the meatballs:
- Dump those frozen meatballs right in. Swish around so they're all covered in sauce.
- Blend the sauce:
- Pour in the gravy, toss in the sour cream, and blend till it looks smooth.
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All About Swedish Meatballs
This kind comes smothered in a creamy brown gravy—way different than those Italian ones with tomato sauce. The crockpot makes everything super rich. Some people toss in onion soup too, but this simple style is the way to go.
Not Like Italian Meatballs
No herby red sauce here. These sit in smooth brown sauce with a splash of sour cream. Super creamy and cozy. Both styles hit the spot, just in their own way. These feel like a big warm hug.
Good Sides With Them
Egg noodles are awesome—they grab all that sauce. Mashed potatoes work if you want something super filling. Rice always does the job too. Throw some greens on the side if you're feeling healthy.
Using Not-Frozen Meatballs
Making your own meatballs? Give them a quick golden crust in a skillet first. Doesn’t take too long but makes a big difference. They don't need to be cooked through yet—they’ll finish up in the slow cooker.
Storing Extra
Leftovers? They'll be tasty for three days if you toss them in an airtight container in the fridge. Heat them up gently. If that sauce gets too thick, splash in a little milk. Still hits the spot next day.
Smart Shortcuts
Try not to peek in the slow cooker too often, it slows things down. Want a thicker sauce? Crack the lid off for the last hour. If it’s getting thick, pour in some milk or cream. Stir soft so you don’t smash the meatballs.
Make It Yours
If you want it tangier, just use more sour cream. Thicker and richer? Add a can of cream of mushroom. Sliced mushrooms are awesome too. Got leftovers? Pile them on a bun for a killer sandwich.
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Frequently Asked Questions
- → Can I use fresh meatballs?
Absolutely! They’ll cook quicker than frozen - check after about 3 hours instead of 4. You can make your own or buy fresh ones from the store. Be sure they’re cooked through before starting to be safe. Want extra flavor? Brown them lightly first! For softer ones, shape them small, like golf balls. Just don’t stir too much as they might fall apart.
- → What about different gravy?
So many options! Try turkey or chicken gravy for something lighter. You can even mix different types. Want a richer taste? Mushroom gravy is fantastic. Fancy it up with onion soup mix, but watch out for salt. Too thick? Stir in a little milk or broth. Too thin? Leave the lid off during the last hour to reduce it down.
- → What goes good with it?
Mashed potatoes are the classic choice, but egg noodles work super well too. Need veggies? Add steamed broccoli or green beans. Some enjoy it over rice. Feeling fancy? Serve it with lingonberry jam, like they do in Sweden. Even buttered bread works great for dipping up that sauce. Quick tip: make extra mashed potatoes for leftovers!
- → Can I make it without meat?
Sure! Try frozen veggie meatballs – lots of brands make good ones like Gardein or Beyond Meat. Mushroom gravy fits perfectly too. Don’t like meatballs? Use large mushroom caps instead. Just cook them less so they don’t turn mushy. Always check that the gravy doesn’t contain hidden meat stock. For extra protein, toss in some white beans. It sounds different, but it works!
- → Need it dairy-free?
No problem! Use sour cream substitutes – there are plenty now. Coconut cream works too, though it may add a slight coconut flavor. Cashew cream’s another great option – just blend soaked cashews till smooth. Check gravy labels, as some might have dairy ingredients. Want an extra creamy texture? Blend cooked potatoes right into the sauce. Meatballs themselves are often dairy-free, but always double-check the packaging.
Conclusion
Want no-fuss cooking? Make chili dip with cream cheese, cheddar, and chili in the crockpot. Love sweet and tangy? Use BBQ sauce, chicken, and brown sugar for an easy fix. Simple steps, great flavors!