% Daily Value * | |
Total Fat 28g | 36% |
Saturated Fat 12g | 60% |
Cholesterol 127mg | 42% |
Sodium 1072mg | 47% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 1g | 4% |
Total Sugars 2g | |
Protein 26g | |
Vitamin C 4mg | 20% |
Calcium 118mg | 9% |
Iron 4mg | 20% |
Potassium 574mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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CommonGround Volunteer Megan Horak shares a recipe for Swedish Meatballs with Pure Nebraska viewers.
Crockpot Swedish Meatballs
Recipe from Julie’sEats&Treats.com
- 2 1/2 lbs frozen meatballs
- 10.75 oz can cream of mushroom soup
- 10.75 oz can golden mushroom soup
- 14 oz can beef broth
- .87 oz envelope brown gravy mix
- 1/2 c. water
Whisk everything except meatballs together.
Place Meatballs in Crock Pot. Pour mixture over meatballs.
Cook on low for 6 hours. Serve over egg noodles
If you would like a thicker, creamier sauce add 1 c. sour cream at the end of cooking time and stir to
combine.
Frozen meatballs have already been cooked before they are frozen, so there's no reason to brown them before putting them in the slow cooker. If you make homemade meatballs it is a good idea to brown them first before placing them in the slow cooker or they tend to fall apart.
Two family-favourite dishes come together to make one extra-special entrée that can simmer away for a fuss-free dinner.
Ingredients
- 1 lb 454 g lean ground beef
- 1/3 cup 80 mL onion
- 3 garlic
- 1 tsp 5 mL paprika
- 1/2 tsp 3 mL salt and pepper
- 1 can CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup
- 1 1/4 cups 310 mL CAMPBELL’S® Ready to Use 30% Less Sodium Beef Broth
- 1 tbsp 15 mL Worcestershire sauce
- 1/4 cup 60 mL all-purpose flour
- 1/2 cup 125 mL sour cream
- 1/3 cup 80 mL chives
Email Ingredients List
Directions
- Gently mix together beef,onion,garlic,paprika,salt and pepper; shape into 16 meatballs,each about 1 inch (2.5 cm) in diameter.
- In slow cooker,combine soup,broth and Worcestershire sauce until smooth. Add meatballs; cook on low for 5 hours. Whisk flour with 1/2 cup (125 mL) of the cooking liquid; stir into slow cooker. Cook on high for about 1 hour or until sauce has thickened.
- Stir in sour cream and chives just before serving.
Recipe Tips
- If you’re short on time,try preparing this recipe with frozen meatballs,instead of making them from scratch.
- Serve meatballs over rice,quinoa or pasta.
Recipe Made With
CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup
Did you make this?
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Rating by Lyne
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Lyne D. | April 24, 2016
Rating by Mike
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Mike R. | December 9, 2015
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