Crockpot Swedish Meatballs - Quick & Easy Dinner Recipe!
Thanks for tuning into Cookmas 2021 where every day in December I will be posting a cooking recipe! I will be sharing a variety of delicious recipes from easy crockpot meals, sheet pan meals, to dessert and drink recipes.
Today’s recipe is: Crockpot Swedish Meatballs
Ingredients
• 1 (10 3/4 ounce) can cream of mushroom soup
• 2 cups beef broth
• 1 teaspoon garlic powder
• 1 Tablespoon Worcestershire Sauce
• 2 tablespoons Steak Sauce
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (28 ounce) bag frozen homestyle meatballs (this is about 1 3/4 pound of meatballs)
• 1 cup sour cream
Instructions
1. In the crock pot or a large bowl, mix the cream of mushroom soup and beef broth with a whisk.
2. Add remaining seasonings and stir in the frozen meatballs.
3. Cook on high for 4 hours.
4. Add the sour cream, mixing it well, and allow to cook for another 30 minutes.
5. For a meal, serve over egg noodles.
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Swedish Meatballs
Get the full recipe here:
CREAMY MEATBALLS WITH MUSHROOMS | EASY DELICIOUS AND TENDER MEATBALLS | NOT SWEDISH MEATBALLS
How to cook meatballs, creamy meatballs with mushrooms a delicious easy dinner for the family. This meatball recipe is a perfect dish to serve with pasta, potatoes and salad or bread
CREAMY MEATBALLS WITH MUSHROOMS
MEATBALLS
450G BEEF MINCE
47G - 3 SLICES OF BREAD
WATER FOR SOAKING THE BREAD
1 CLOVE OF GARLIC (FINELY CHOPPED )
1 1/2 TBSP FRESH PARSLEY ( ROUGHLY CHOPPED)
1 WHOLE EGG
1 1/2 TBSP PARMESAN CHEESE
1 TSP SALT (ADJUST TO YOUR TASTE)
1 TSP BLACK PEPPER
1 TSP CORIANDER SEED POWDER
1/2 TSP GINGER POWDER
FRYING
1 1/2 TBSP BUTTER
1 1/2 TBSP COOKING OIL
SAUCE
1/ 2 OF A MEDIUM ONION (DIECED)
1 CLOVE OF MINCED GARLIC
350G BUTTON MUSHROOMS (CHOPPED SLIGHTLY THICKER)
1/2 TSP CORIANDER POWDER
1/2 TSP BLACK PEPPER
1/2 TSP OREGANO
1/2 TSP SALT ( ADJUST TO YOUR TASTE)
1 TSP CHICKEN STOCK POWDER
1 CUP WATER
200ML COOKING CREAM
1 TBSP PARMESAN CHEESE
PARSLEY FOR GARNISH
METHOD
-CUT OFF THE CRUST FROM THE BREAD, SOAK IT IN WATER FOR 5 MINUTES
-IN THE MEANTIME FINELY CHOP THE GARLIC AND CHOP THE PARSLEY ROUGHLY, AND PUT ASIDE
-IN A BIG BOWL PUT BEEF MINCE, SQUEEZE OUT THE EXCESS WATER FROM THE BREAD AND ADD TO THE MINCE, FOLLOWED BY THE CHOPPED GARLIC, PARSLEY, EGG,1 1/2 TBSP PARMESAN CHEESE, 1 TSP SALT, 1 TSP BLACK PEPPER, 1 TSP CORIANDER SEEDS POWDER, 1/2 TSP GINGER, MIX UNTIL EVERYTHING BLENDS TOGETHER, MAKE 15 EQUAL MEATBALLS
-IN A NON-STICK PAN HEAT 1 1/2 TBSP BUTTER AND 1 1/2 TBSP COOKING OIL ON MEDIUM, FRY THE MEATBALLS FOR 2 MINUTES AND THEN TURN THEM ONTO THE OTHER SIDE FRY FOR ANOTHER 2 MINUTES, FRYING THE MEATBALL FOR A FEW MINUTES BEFORE BAKING THEM WILL HELP ENHANCE THE FLAVOR OF THE SAUCE WHEN MAKING IT, REMOVE FROM THE PAN PUT ON ROASTING RACK, BAKE THE MEATBALLS FOR 20 MINUTES AT 200°C IN A PREHEATED OVEN
-MEANWHILE DICE THE ONION AND CHOP THE BUTTON MUSHROOMS INTO SLIGHTLY THICK SLICES
-ON MEDIUM, HEAT THE PAN IN WHICH THE MEATBALLS WERE FRIED, FRY THE MUSHROOMS UNTIL THEY TURN A BIT BROWN, DON’T FORGET TO MIX EVERY NOW AND THEN, REMOVE FROM THE PAN AND SET ASIDE
-FRY THE ONION FOR 1 MIUNTE, ADD THE GARLIC AND FRY FOR 30 SECONDS, REMOVE THE MEATBALLS FROM THE OVEN AND THEN ADD THEM IN THE PAN FRY FOR 2 MINUTES, ADD THE MUSHROOMS COOK FOR 40 SECONDS AND THEN ADD 1/2 TSP CORIANDER SEED POWDER, 1 1/2 TSP OREGANO, 1/2 TSP BLACK PEPPER, 1/2 TSP SALT, COOK FOR 50 SECONDS AND THEN ADD 1 TSP OF CHICKEN STOCK POWDER, 1 CUP OF WATER, 200ML COOKING CREAM AND 1 TBSP OF PARMESAN CHEESE MIX WELL AND COOK FOR FOR 7 MINUTES
-SERVE WITH ROASTED POTATOES WITH A SALAD OR PASTA
-ENJOY
#MEATBALLS#DINNER#COOKING
Philadelphia Cheese Steak Meatballs
These Philly Cheese Steak Meatballs are just as delicious as the popular Philly Cheese Steak Sandwich, but in a bite size meatball with an incredible cheese sauce.
PRINT FRIENDLY RECIPE:
Mushroom Meatballs Recipe
Mushroom Meatballs Recipe
YOU ARE NOT GOING TO BELIEVE IT'S VEGAN! MY CLASSIC MEATLESS MEATBALLS IN ITALIAN TOMATO SAUCE!
Gather around, my lovelies for today we are going back to basics! In this episode, I will show you how to use some good old vegan ingredients, and by using a different method we are going to make the meatiest, tastiest meatless meatballs on the planet!
INGREDIENTS:
2 cups of TVP
3 tablespoons (could be more, read the note below) of vital wheat gluten flour
2 tablespoon of olive oil or vegetable oil
1 medium onion, grated
A squeeze of lemon or lime juice
Fresh parsley
FOR THE UMAMI BROTH:
3 tablespoons of soy sauce
1 teaspoon of vegan Worcestershire sauce (recipe below)
1 teaspoon of garlic powder
1 1/2 teaspoon of onion powder
1/3 teaspoon of ground black pepper
1/4 teaspoon of MSG or mushroom powder
3 drops of liquid smoke or 1/5 teaspoon of powdered smoke
1 tablespoon of tomato puree
2 cups of water or veggie broth
1 tablespoon of lemon or lime juice
Salt to taste
FOR THE TOMATO SAUCE:
2 tablespoons of extra virgin olive oil
1 whole garlic clove
Fresh basil leaves
1 large tin of Italian peeled tomatoes or tomato passata
Salt to taste
Black pepper to taste
Vegan parmesan
Fresh parsley
METHOD:
Sift the TVP, discard the dust, set aside.
*Make the broth:
Add all the ingredients for the broth in a bowl, whisk it together until all is incorporated.
Add the oil to a pan or a skillet, turn on the heat to medium, when the oil is hot, add the grated onions, sauté for a few minutes until lightly golden. Add the dry TVP, stir for about 4 minutes, be careful not to burn it.
Add the umami broth to the skillet, little by little, until all the broth is gone and the TVP has completely absorbed the broth and looks dried out and cooked through, it is very important that you don't see any broth left on the TVP skillet before you turn off the heat.
Add the umami broth to the skillet, little by little, until all the broth is gone.
Drizzle the lemon juice, add fresh parsley. Turn off the heat, reserve.
* Make the meatless Meatballs:
Add the cooked TVP to a bowl along with the vital wheat gluten flour, a few more drops of lemon or lime, mix and squeeze it between your hands until all is incorporated. There will be some loose TVP flakes, this is not a problem, it will all be incorporated once it is processed later.
Let the dough resting at room temp for 10 to 15 minutes. This step is very important for shaping the balls later.
Add the meatless meatballs dough into a food processor, process them until all is incorporated, the time will vary according to your food processor.
This step is very important for shaping the balls later.
Form the meatless balls, put them in a baking sheet, and bake them for 25 - 30 minutes at 185℃ (390℉). You can also shallow fry them until golden brown on all sides or air fry them.
It makes 20 to 25 meatless balls, depending on how big or small you shape the balls.
* Make the tomato sauce:
Add the extra virgin olive oil to a skillet in medium heat, when the oil is hot, add the whole garlic and the fresh basil leaves, stir for about 40 seconds, then add the peeled tomatoes or the tomato passata.
Add salt and black pepper, let it reduce.
Add the baked meatless meatballs in the sauce, mix the sauce with the meatballs, garnish with fresh parsley and vegan parmesan cheese.
NOTE:
1. The amount of vital wheat gluten flour will depend on how moist your cooked TVP is - if your cooked TVP ts more to the moist side, it'll require more gluten flour, if your cooked TVP is dryer, it will require less vital wheat gluten flour.
❤️ My homemade vegan Worcestershire sauce:
❤️ My vegan white mozzarella cheese:
❤️ My vegan GF, soy-free, nut-free cheese:
❤️ My vegan ricotta cheese recipe:
❤️ My nutritional yeast substitute recipe:
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