Swedish Meatballs 3 Ingredient

Whip up these simple Slow Cooker Swedish Meatballs using only 3 ingredients. They're ideal for busy days when you still want a tasty meal. Gives you that homemade flavor without spending hours in the kitchen.

Benefits Worth Noting

Dump everything in the slow cooker, switch it on, and return to find dinner waiting. The meatballs soften in a luscious gravy. Works great with pasta, spuds, or even plain rice. So straightforward anyone can handle it - beginners welcome.

Required Ingredients

• Gravy: 1 jar Heinz beef gravy
• Sour Cream: 1 cup
• Meatballs: 1 bag frozen meatballs
• Crockpot: Size doesn't matter

Cooking Instructions

Create sauce:

Empty gravy into cooker. Mix in sour cream. Blend until combined.

Add meatballs:

Toss frozen meatballs into the mixture. Fold until completely covered.

Start cooking:

Cover with lid. Set to low for 5 hours. Give it a stir occasionally if possible.

Verify doneness:

Meatballs should reach full temperature. Sauce will become rich and velvety.

Dish up:

Ladle over pasta, mashed potatoes, or grain while steaming.

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Swedish Meatball Background

Swedish meatballs feature a pale cream-brown sauce, not tomato-based like their Italian cousins. That's their standout trait. The gravy turns extra smooth in a slow cooker. Many people throw in onion soup mix too, but our method keeps things easier.

Italian Comparison

Italian versions swim in tomato sauce loaded with herbs. These bathe in brown gravy swirled with sour cream. It makes them silky and rich. Both taste great, just totally different feelings. These lean toward cozy comfort food.

Pairing Suggestions

Broad egg noodles are perfect - they grab all that sauce. Mashed potatoes work wonderfully too - they soak up every drop. Rice can pinch-hit if needed. Toss in a green veggie alongside if you're feeling fancy.

Handling Uncooked Meatballs

Working with raw meatballs? Sear them in a skillet first if you can. Gives better flavor. Takes a bit more time but you won't regret it. No need to cook them fully - just get some color outside. They'll cook through in the slow cooker.

Storing Extras

Stays fresh about 3 days refrigerated. Store in containers with snug-fitting lids. Warm slowly in microwave or stovetop. Sauce might thicken up - pour in a splash of milk. Often tastes even better the following day.

Helpful Hints

Don't peek too often during cooking - it drops the temperature. Need thicker sauce? Run without the lid for the final hour. Too dense? Add a touch of milk or cream. Stir carefully so your meatballs stay intact.

Customization Options

Want more zip? Toss in extra sour cream. Craving richness? Add some cream of mushroom soup. Many folks toss in fresh mushroom slices. Makes an awesome sandwich filling later on rolls.

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Frequently Asked Questions

→ Can fresh meatballs be used?

Absolutely! They'll cook quicker than frozen ones – start checking them after around 3 hours instead of 4. You can roll your own or use ones from a butcher or store. Just double-check they’re fully cooked to keep it safe. Some people sear fresh ones first for extra flavor. To get them super soft, roll smaller ones, about the size of a golf ball. Whichever kind you pick, don’t stir them too much or they’ll fall apart.

→ What if I want another gravy?

You’ve got options! Turkey or chicken gravy makes it lighter, and mixing two kinds works too. Mushroom gravy gives it a richer flavor. Fancy it up with onion soup mix stirred into any gravy. Taste for saltiness – some gravies are saltier than others. If it’s getting too thick, splash in some broth or milk. Too runny? Leave the lid off during the last hour to thicken it up naturally.

→ What sides pair nicely?

Mashed potatoes are a classic choice – the sauce is made for them. Egg noodles are another great pick. For something green, try broccoli or green beans. Rice can be a good base too. Want it traditional? Serve with lingonberry jam like they do in Sweden. Even buttered bread works to mop up the sauce. A crunchy salad on the side rounds it out. Pro tip: make extra mashed potatoes to enjoy with leftovers later!

→ Can this work meat-free?

No problem! Grab some frozen plant-based meatballs – there are so many great brands available now. Both Gardein and Beyond Meat offer solid options. Use mushroom-based gravy if you're going vegetarian. For a twist, toss in large mushroom caps instead of meatballs, just don’t cook them long or they’ll get mushy. Double-check your gravy to ensure it's vegetarian. Boost the protein by adding white beans – it might sound odd, but it works!

→ Need a dairy-free version?

Piece of cake! Use a nondairy sour cream – there are plenty out there now. Coconut cream works if you don’t mind a hint of coconut flavor. You can also blend soaked cashews into a smooth cream substitute. Be sure to check your gravy's label since some contain dairy. If you’re after a super creamy sauce, blend cooked potatoes into it. Most premade meatballs don’t have dairy, but it’s always wise to double-check.

Conclusion

Looking for super easy dishes? Try making a cheesy slow cooker chili dip with just three ingredients: cream cheese, canned chili, and shredded cheese. Or whip up BBQ chicken by tossing chicken, BBQ sauce, and a little brown sugar in the pot. All ridiculously easy and taste awesome!