I’m still on a crochet vacation so here are the Swedish Meatballs. This is the second time I’ve made them and they’re very tasty albeit pretty salty due to using canned soups. I’d recommend using reduced sodium soup, but I’m not sure the flavors you need for this come in reduced sodium.
This recipe is in NO WAY healthy. So if you’re into the whole health thing avert your eyes right now. But sometimes you just have to have a big ol’ canned soup laden dish. I think it’s some kind of law of the south, really. I made one concession to health–I used reduced fat turkey meatballs.
I’ve shown the recipe as I made it the first time. They are slightly dry with that configuration. If you’re serving them as appetizers as many people do, it’s perfect. Or as a side with noodles. The batch I made today I doubled all the ingredients except the meatballs. I served them over steamed potatoes (shown in the picture).
The original recipe called for a can of mushrooms but I don’t like the texture of the things. I’m thinking if you do the doubling thing, you could substitute a can of cream of mushroom soup for one of the onion soups!
1 bag of Frozen Meatballs (I used Kroger Turkey meatballs)
1 can of French Onion Soup
1 can of Cream of Celery Soup
8 ounces of sour cream
1 teaspoon of minced garlic
Place meatballs in the crockpot. Mix all the other ingredients together and pour over meatballs. I like to stir them up a little. Cover and cook on high 4 hours.