I know I tend to do Crockpot Wednesdays and it was my plan to do that this week, but then I looked at my schedule and realized...this just will not due. Sierra had to go get her allergy shots today and than art class and than I had to go to the library, and than the store, and than I got home around 5:15 and needed to leave shortly after 6:00 for a homeschool meeting where I was presenting on how I organize my house and homeschool. Too much on the to do list and not enough time to cook. So, I made the quick decision to make the recipe today and have the leftovers tomorrow which means I will...technically....keep with the crockpot Wednesday tradition. Decision made, I got done with school and than rushed downstairs to assemble the crockpot
I have made notes beside the few things I changed.
Crockpot Swedish meatballs with mushrooms, gravy, spices, and noodles, along with sour cream and seasonings.
Ingredients:
2 jars (12 ounces each) beef gravy, or 3 cups prepared brown gravy
1 pound sliced mushrooms
2 tablespoons butter
1 large onion, cut in chunks
1 tablespoon Worcestershire sauce
1/4 teaspoon allspice (didn't have this...chicken mummy used it all...lol)
2 pounds frozen meatballs, thawed (I always leave them frozen....less trouble and they are always heated through)
1 cup (8 ounces) sour cream
12 ounces medium egg noodles, cooked and drained
Preparation: Sauté mushrooms in butter until tender. In crockpot, combine mushrooms, gravy, onion, Worcestershire sauce, and allspice. Stir meatballs into the sauce. Cover and cook on LOW for 6 hours.
Gradually stir about 1/2 cup of the hot gravy mixture into the sour cream. Stir the sour cream mixture into the slow cooker mixture. Serve meatballs over hot buttered noodles.
Serves 8 to 10.
This made plenty for tonight's dinner and tomorrow's dinner for our family of 4....likely be still some leftover! My kids LOVED it as did the hubs and I.
Crockpot Swedish meatballs with mushrooms, gravy, spices, and noodles, along with sour cream and seasonings.
Ingredients:
2 jars (12 ounces each) beef gravy, or 3 cups prepared brown gravy
1 pound sliced mushrooms
2 tablespoons butter
1 large onion, cut in chunks
1 tablespoon Worcestershire sauce
1/4 teaspoon allspice (didn't have this...chicken mummy used it all...lol)
2 pounds frozen meatballs, thawed (I always leave them frozen....less trouble and they are always heated through)
1 cup (8 ounces) sour cream
12 ounces medium egg noodles, cooked and drained
Preparation: Sauté mushrooms in butter until tender. In crockpot, combine mushrooms, gravy, onion, Worcestershire sauce, and allspice. Stir meatballs into the sauce. Cover and cook on LOW for 6 hours.
Gradually stir about 1/2 cup of the hot gravy mixture into the sour cream. Stir the sour cream mixture into the slow cooker mixture. Serve meatballs over hot buttered noodles.
Serves 8 to 10.
This made plenty for tonight's dinner and tomorrow's dinner for our family of 4....likely be still some leftover! My kids LOVED it as did the hubs and I.
RSS Feed