Saturday, January 22, 2011

Crock Pot Swedish Meatballs

This is a seriously quick recipe to prep.  Not sure that I loved it, a little too rich for my taste buds yet, but Ryan liked it.  It could grow on me - something that would be worth a try if you have the right ingredients.  It made a ton - so I'd suggest cutting the recipe in half if you're only serving 4 people or less.  The recipe below could easily serve 6, non-wls people. 
Quick and Easy ingredients - not pictured are egg noodles or brown rice.
After 3 hours on high in the crock pot.
What Ryan's looked like over egg noodles.

1 - 38 oz bag of frozen meatballs (watch for these to go on sale, a lot of BOGO Free offers out there)
2 - 10.75 oz cans of reduced fat cream of mushroom soup (we used cream of celery and cream of chicken)
8 oz. of lite sour cream
1.5 teaspoons of worcestershire sauce
1.5 teaspoons of lite soy sauce
Egg noodles and/or brown rice (1 cup microwave ready is the best to use for me)

Mix both cans of cream soup, sour cream, worcestershire sauce and soy sauce in bowl.  Pour meatballs in crock pot (4 qt. or bigger if using the full bag of meatballs).  Pour cream mixture over meatballs and stir in crock-pot.  Cook on low for 5 to 5.5 hours or cook on high for 3 hours.  Serve over egg noodles or brown rice for wls people.
This is the brown rice that I love- it comes in 1 cup servings that are microwaveable.

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