Back in January, I made it one of my resolutions to post a Sunday Supper post on the second Sunday of every month. I kept that resolution for exactly one month, posting a recipe in February. I haven't posted one since then. #EpicFail
However, earlier this month, I did share a list of some crock pot recipes I wanted to try this fall. Included in that list was a recipe for Crock Pot Swedish Meatballs. Well, I tried them last weekend with my own little adjustments and they were delicious! In fact, they were so yummy, I was inspired to revive my #SundaySupper series and share the recipe with all of you! (Who cares that it's about 7 months overdue, right??)
Crock Pot Swedish Meatballs
- 2 1/2 pounds frozen homestyle meatballs
(I used the Dinner Size Angus Beef meatballs from Cooked Perfect)
- 1 can condensed cream of mushroom soup
- 1 can condensed golden mushroom soup
- 1 packet brown gravy mix
- 1 medium onion, chopped
- 2 Tbsp. Worcestershire sauce
Combine soups, gravy mix, onion, and Worcestershire sauce. Place meatballs in crock pot and pour soup mixture over them. Cook on low for 6 hours. Serve over warm egg noodles.
That's it! Easy Peasy and so very yummy!! It's a great comfort food for fall and it makes a lot, so we had leftovers the next day.
If you give it a try, let me know what you think!
Do you have a crock pot recipe to share?
No comments:
Post a Comment