Russ' Recipes
Russ' Recipes
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          This is a recipe that I had from years ago ( not sure where it came from ) ..... but I had to turn it into a " Slow Cooker " meal .... And I only made a few tweaks and changes to this old recipe because it was already one heck of a " Delicious Meal " !

          Back in the 1950's and 60's it was a very common recipe for many families ..... including mine ..... and was served in many restaurants as well ..... But over the years it somehow become a " Forgotten Recipe " !

          Historically " Swedish Meatballs " were actually based on a recipe King Charles XII brought home from Turkey in the early 18th century.   So Swedish meatballs actually originate from Turkey.

So here it is and if you've never had it before :

Ingredients :

  •   1  ~  10.75 oz. can of " Cream Of Mushroom Soup With Roasted Garlic "  ~  ( See Tip #1 below )

  •   2  ~  cups of Beef Stock or broth  ~  ( See Tip #2 below )

  •   1  ~  envelope of Lipton Beefy Onion Soup Mix

  •   1  ~  cup of fresh mushrooms  ~  ( sliced )  ~  ( " Optional " )

  •   1  ~  small onion  ~  ( diced )

  •   2  ~  Tablespoons of A1 Steak Sauce

  •   1  ~  teaspoon of Garlic Powder  ~  ( See Tip #1 below )
             ( " Use Only " if you can't find " Cream of Mushroom soup with Roasted Garlic " )

  •   1/2  ~  teaspoon of Salt

  •   1/2  ~  teaspoon of Pepper

  •   1/2  ~  teaspoon of Paprika

  •   26 to 28 ozs. of frozen " small " meatballs  ~  ( See Tip #4 below )


" Ingredients for second half of recipe include : "

  •   1  ~  cup ( 8 ozs. ) of Sour Cream   ~  ( See Tip #3 below )
            ( Most of the time I add a little more )

  •   Egg Noodles ~ Rice ~ or Mashed Potatoes ~ ( your choice )

Directions :

  1.   Whisk together cream of mushroom soup, beef broth and Beefy Onion Soup Mix in your slow cooker.

  2.   Add mushrooms, garlic powder ( only if needed ), steak sauce, paprika, salt, and pepper and mix until combined.

  3.   Add meatballs and stir in until meatballs are coated in sauce.

  4.   Cover and cook on " high " for 4 - 6 hours OR " low " for 8 - 10 hours.
      ( I like to cook them for 8 hours on low but both work ! )

  5.   Mix in sour cream the last 30 minutes of cooking.

  6.   Then .....


             If you " can't find " Campbell's Cream of Mushroom with Roasted Garlic " then use the plain " Cream Of Mushroom " soup and make sure you add the " 1 teaspoon of garlic powder ".

       

             One of my " Secrets " in making meals that use " Stock or Broth " which helps them to come out with a better taste is this ..... Over the years I've discovered that not all canned " Chicken or Beef Stocks/Broths " are equal when it comes to taste .....

             So what I do to insure " Great Flavor " in this, and other recipes, is I use " Orrington Farms Broth Base & Seasoning " ( pictured below ) to make the 2 cups of Beef Broth noted in this recipe.

             The next day, if I have any leftovers to warm up, I also use about 1 cup of the " Broth Base & Seasoning " mixture if the leftovers need a little more liquid that may have been absorbed while storing it in the frige overnight .....

         

         


             Typically I add about 12 ozs. of sour cream from a 14 oz. container for the extra taste !   I then use the left over 2 ozs. on " baked potatoes " ( I use microwave ready potatoes as a snack sometimes ) or even on a bowl of " Chili " !

    ( PS. sour cream is very good when topping a bowl of Chili - just in case you haven't tried that )



             I use " Farm Rich Homestyle Small Meatballs " for this meal ... They are also available in " Italian Style " but I like the " Home Style " for this meal.   To my taste ... they are the best flavored small meatballs around ... and I've tried a lot of different ones.

         

     
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