15 September 2007

Swedish Meatballs

These were one of my all time favorites as a kid, although my mother used to make them with hamburger patties instead of meatballs (and serve it with mashed potatoes instead of egg noodles, but still). With it being September and getting ready for fall, I notice my taste buds change and I start craving different foods - this being one of them. However, this is not one of those fancy recipes that takes a large amount of time which means its perfect for a quick dinner.


30-40 meatballs, pre-cooked (I used frozen store bought and just heated them up)
2 cans Cream of Mushroom soup
1 can milk (fill soup can)
1 tsp liquid smoke
Egg noodles (or mashed potatoes)
Parsley (optional)


Combine soup, milk, and liquid smoke in slow cooker. You can add additional milk if you want a thinner gravy. Mix well. Add meatballs and cook until thoroughly heated. I heat on high for about an hour then place on warm until we are ready to eat.

Cook noodles according to package directions. Strain.

Serve with meatballs and gravy on top of noodles, garnish with parsley if desired.

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