Are you in search of a fast and simple appetizer for Christmas Eve? The Cooking Mother joins FOX6 WakeUp to share her recipe for Swedish Meatballs.Â
Components:
1 bag (32 oz) frozen small homestyle meatballs
2 cups beef inventory
1 tablespoon Beef Soup Base (non-obligatory)
1 can (10.5 oz) cream of mushroom soup
1 packet (.87 oz) brown gravy combine
2 teaspoons garlic powder
1/4 cup dry white wine (non-obligatory)
1 cup bitter cream
1 cup heavy cream
Chopped contemporary dill or parsley (non-obligatory)
Instructions:
Use a sluggish cooker liner or spray the insert of the sluggish cooker with cooking spray. Dump the frozen meatballs into the sluggish cooker.
In a bowl whisk collectively cream of mushroom soup, soup base, dry gravy packet contents, and garlic powder. Add beef inventory and wine. Whisk till mixed. Pour over the meatballs.
Put the lid on the sluggish cooker and cook dinner on LOW warmth for 4 to five hours or 3 hours on HIGH warmth.
In one other bowl whisk collectively bitter cream and heavy cream. Add it to the sluggish cooker. Put the lid again on and let it cook dinner for 15-Half-hour. Garnish with chopped dill or parsley. Nice as an appetizer or over noodles or mashed potatoes.
