Crockpot Swedish Meatballs - Quick & Easy Dinner Recipe!
Thanks for tuning into Cookmas 2021 where every day in December I will be posting a cooking recipe! I will be sharing a variety of delicious recipes from easy crockpot meals, sheet pan meals, to dessert and drink recipes.
Today’s recipe is: Crockpot Swedish Meatballs
Ingredients
• 1 (10 3/4 ounce) can cream of mushroom soup
• 2 cups beef broth
• 1 teaspoon garlic powder
• 1 Tablespoon Worcestershire Sauce
• 2 tablespoons Steak Sauce
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (28 ounce) bag frozen homestyle meatballs (this is about 1 3/4 pound of meatballs)
• 1 cup sour cream
Instructions
1. In the crock pot or a large bowl, mix the cream of mushroom soup and beef broth with a whisk.
2. Add remaining seasonings and stir in the frozen meatballs.
3. Cook on high for 4 hours.
4. Add the sour cream, mixing it well, and allow to cook for another 30 minutes.
5. For a meal, serve over egg noodles.
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YOU ARE NOT GOING TO BELIEVE IT'S VEGAN! MY CLASSIC MEATLESS MEATBALLS IN ITALIAN TOMATO SAUCE!
Gather around, my lovelies for today we are going back to basics! In this episode, I will show you how to use some good old vegan ingredients, and by using a different method we are going to make the meatiest, tastiest meatless meatballs on the planet!
INGREDIENTS:
2 cups of TVP
3 tablespoons (could be more, read the note below) of vital wheat gluten flour
2 tablespoon of olive oil or vegetable oil
1 medium onion, grated
A squeeze of lemon or lime juice
Fresh parsley
FOR THE UMAMI BROTH:
3 tablespoons of soy sauce
1 teaspoon of vegan Worcestershire sauce (recipe below)
1 teaspoon of garlic powder
1 1/2 teaspoon of onion powder
1/3 teaspoon of ground black pepper
1/4 teaspoon of MSG or mushroom powder
3 drops of liquid smoke or 1/5 teaspoon of powdered smoke
1 tablespoon of tomato puree
2 cups of water or veggie broth
1 tablespoon of lemon or lime juice
Salt to taste
FOR THE TOMATO SAUCE:
2 tablespoons of extra virgin olive oil
1 whole garlic clove
Fresh basil leaves
1 large tin of Italian peeled tomatoes or tomato passata
Salt to taste
Black pepper to taste
Vegan parmesan
Fresh parsley
METHOD:
Sift the TVP, discard the dust, set aside.
*Make the broth:
Add all the ingredients for the broth in a bowl, whisk it together until all is incorporated.
Add the oil to a pan or a skillet, turn on the heat to medium, when the oil is hot, add the grated onions, sauté for a few minutes until lightly golden. Add the dry TVP, stir for about 4 minutes, be careful not to burn it.
Add the umami broth to the skillet, little by little, until all the broth is gone and the TVP has completely absorbed the broth and looks dried out and cooked through, it is very important that you don't see any broth left on the TVP skillet before you turn off the heat.
Add the umami broth to the skillet, little by little, until all the broth is gone.
Drizzle the lemon juice, add fresh parsley. Turn off the heat, reserve.
* Make the meatless Meatballs:
Add the cooked TVP to a bowl along with the vital wheat gluten flour, a few more drops of lemon or lime, mix and squeeze it between your hands until all is incorporated. There will be some loose TVP flakes, this is not a problem, it will all be incorporated once it is processed later.
Let the dough resting at room temp for 10 to 15 minutes. This step is very important for shaping the balls later.
Add the meatless meatballs dough into a food processor, process them until all is incorporated, the time will vary according to your food processor.
This step is very important for shaping the balls later.
Form the meatless balls, put them in a baking sheet, and bake them for 25 - 30 minutes at 185℃ (390℉). You can also shallow fry them until golden brown on all sides or air fry them.
It makes 20 to 25 meatless balls, depending on how big or small you shape the balls.
* Make the tomato sauce:
Add the extra virgin olive oil to a skillet in medium heat, when the oil is hot, add the whole garlic and the fresh basil leaves, stir for about 40 seconds, then add the peeled tomatoes or the tomato passata.
Add salt and black pepper, let it reduce.
Add the baked meatless meatballs in the sauce, mix the sauce with the meatballs, garnish with fresh parsley and vegan parmesan cheese.
NOTE:
1. The amount of vital wheat gluten flour will depend on how moist your cooked TVP is - if your cooked TVP ts more to the moist side, it'll require more gluten flour, if your cooked TVP is dryer, it will require less vital wheat gluten flour.
❤️ My homemade vegan Worcestershire sauce:
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❤️ My vegan GF, soy-free, nut-free cheese:
❤️ My vegan ricotta cheese recipe:
❤️ My nutritional yeast substitute recipe:
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Oven Baked Meatballs in Creamy Mushroom Sauce
Oven baked meatballs in creamy mushroom sauce are incredibly delicious. The meat balls are a trusted standby of our meatloaf recipe. I have even used them for burgers. They also combine nicely with any type of pasta. Believe me, they will be an instant hit. The savory sauce is made with a combination of onions, heavy cream, mushrooms, beef stock, and salt and pepper. The outcome is a meatball that is simply out of this world. Watch the video and give these tasty little guys a try. Get the full recipe at:
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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Music (Intro): Happy Acoustic
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Cheesy Meatballs
Cheesy Meatballs are juicy and tender, simmered in a rustic homemade tomato sauce. RECIPE:
MEATBALLS In A Creamy Mushroom Sauce Recipe
Meatballs In A Creamy Mushroom Sauce
Welcome Friends. Today in the kitchen we are going to make meatballs in a creamy mushroom sauce. This is the perfect potluck dish. If You've never made meatballs or a mushroom sauce from scratch before - don't worry, this is super simple.
Ingredients:
For the Meatballs:
175 mL (¾ cup) bread crumbs
10 mL (2 tsp) dry oregano
5 mL (1 tsp) red pepper flakes
4 garlic gloves, crushed
500g (1 pound) ground beef
1 egg
Salt to taste
30 mL (2 Tbsp) olive oil
For the Sauce:
1 medium onion, chopped
300g mushrooms, chopped
3-4 garlic cloves crushed
15 mL (1 Tbsp) flour
300 mL (1¼ cups) beer (or wine / chicken stock)
Salt and pepper to taste
125 mL (½ cup) cream
Method:
In a large bowl, mix together bread crumbs, oregano, pepper flakes, garlic, ground beef, salt, and egg.
Mix until combined and form into meatballs.
Refrigerate until needed.
Heat oil in a pan and fry off as many as possible without overcrowding.
You may have to do this in batches.
Brown the meatballs on all sides and remove to a plate.
If there is excess oil in the pan drain it off.
Add onions and fry until translucent.
Add the mushrooms and cook until they have released all of their moisture.
Stir in the garlic, then the flour; cook 1-2 minutes more.
Slowly add the beer and stir continuously as the sauce thickens.
Stir in the salt, pepper and meatballs.
Simmer the meatballs for a few minutes, then stir in the cream.
Add a little beer, wine, water or chicken stock if the sauce is too thick.
Serve hot with with your fave sides.
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Making IKEA Swedish Meatballs at Home | But Better
We've gone after the fast-food places, snacks, and movie theaters. Today, we're going after the furniture store....yes, the furniture store. Why does IKEA make meatballs? Have no idea, but we're making the coveted Swedish meatballs, a sentence I can't believe actually came from my mouth. All that to say, we have this in the bag.
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