It seems like the last time we made this Swedish meatballs recipe was an age ago, but now that it’s truly getting colder I imagine we will be making it again soon! As you may remember, we try to make things as low sodium as possible so we took a couple of different recipes and adapted them. Your experience with this recipe may be a bit different and feel free to leave a comment on the adjustments you made!
- 1 pound frozen country or homestyle meatballs
- 12 ounces of pasta (egg noodles are traditional)
- Heaping 1/4 cup of all-purpose flour
- 3 pinches of onion powder
- 1 Tablespoon butter
- 8 ounces of sliced fresh mushrooms
- 1 Tablespoon A-1 Sauce
- 1 cup sour cream
- 1/3 cup milk
- 1 can low sodium beef broth or stock
- Optional: low sodium chicken stock
- In a skillet, melt the butter
- Saute the mushrooms for a few minutes
- Add the flour
- Add the milk and stir
- Allow the mixture to simmer a couple of minutes
- Pour the mixture into the crockpot
- Add the onion powder, A-1 Sauce, broth, and meatballs.
- Let cook through for several hours (about 3 on high)
- Depending on your preferences, add about half a cup of the chicken broth (we didn’t).
- Add the sour cream when there are about 30 minutes left to cook.
- While the mixture is cooking, cook the pasta according to directions in a separate pot.
- Serve the meatballs either over the pasta or mix in the pasta and let cook for about 20 more minutes (We did the latter).