Beat the heat with these slow cooker meatballs
When it’s so sweltering hot outside, the last thing you want to do is get behind a hot stove or oven to cook dinner.
That’s why the slow cooker is your new best friend for the summer. Add the ingre- dients in the morning, and dinner comes out in the evening without heating up your kitchen or spending too much time cooking and prepping. It’s a win-win.
This tasty little recipe, from a great blog called Six Sisters Stuff (sixsistersstuff.com), has it all: flavor, ease, kid-friendly appeal and low cost. It’s a knockoff of those great little meatballs you can get when you go to Ikea – only no trip to an Ikea is needed. Serve over rice, noodles or even mashed potatoes. (This also freezes and reheats beautifully). Swedish Meatballs Serves 6-8
1 (10.75-ounce) can cream of mushroom soup 2 cups beef broth 1 cup fresh, sliced mushrooms 1/2 cup diced onion 1 teaspoon garlic powder 2 tablespoons A1 Steak Sauce 1/2 teaspoon smoked paprika 1/2 teaspoon salt 1/2 teaspoon pepper 1 (28-ounce) bag frozen homestyle meatballs 1 cup sour cream Whisk together cream of mushroom soup and beef broth in your slow cooker.
Add mushrooms, onion, garlic powder, steak sauce, paprika, salt and pepper and mix until combined.
Add meatballs and mix until meatballs are coated in sauce.
Cover and cook on high for four to five hours or low for seven to eight hours.
Mix in sour cream during the last 30 minutes of cooking.
Jill Cluff is a sometimes librarian who is married to one giant and mom to two boys. She loves all things book- and food-related – often at the same time.