Swedish meatballs – the simple way

By | April 24, 2020

I have a fondness for food that can be made in no time, yet taste and appear like I slaved in the kitchen for hours. This recipe has THREE ingredients and the only thing I added was frying the meatballs to cut down on the grease.
About 15 minutes to prep, an hour to cook.


  • 1 x 32(-ish) oz bag of ‘homestyle’ meatballs. Cheap pre-cooked store-brand.
  • 1 x 8 oz container of sour cream.
  • 1 x 12 oz jar of Heinz Homestyle gravy, “savory beef” flavor.
Heinz Homestyle gravy, "savory beef", Sour cream and meatballs.
Heinz Homestyle gravy, “savory beef”, Sour cream and meatballs.

Mix the gravy and sour cream in the crockpot to a homogeneous goop, add meatballs and cook on LOW for an hour or two.

That’s it.

I found that the cheap meatballs tend to have a lot of grease in them, and I like my meatballs to have a little texture to them, so I fry them up first. That gives them a little crust and allows me to drain off the grease.
THEN I add them to the goop in the crockpot.

Serve over mashed potatoes.

Easy AF mashed potatoes – boil potatoes 20 minutes, mash with a stick of butter, a good pinch of fresh ground nutmeg and a cup or two of milk. Mash until smooth, BUT NOT TOO MUCH or it turns to glue.
The amount of milk and butter depends on how many potatoes. I have a pot that when filled with quartered potatoes requires two sticks of butter and almost 2 cups of milk, salt & pepper to taste. but it’s good for 5-6 people (or lots of leftovers).

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