Beat the heat with these slow cooker meat­balls

Cecil Whig - - ACCENT - By J ill Cluf f

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 (six­sis­, 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.

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