I occasionally get kidded about my recipes having fancy ingredients or seeming complicated.  I tend to think they are pretty simple recipes with a few good ingredients that make them taste extra yummy.  But I get that not everyone cooks the way I do.  So here is a recipe for anyone.  There is nothing weird in here – I won’t even harass you about a unicorn losing its horn if you use garlic powder instead of fresh garlic because this is one recipe where it probably won’t make that much difference.  And bonus – it cooks in the crockpot.

Swedish Meatballs

1 can condensed cream of mushroom soup (I used the healthy request)

1 can condensed cream of chicken soup (healthy request)

3/4 cup (light) sour cream

1 can evaporated milk

8 oz mushrooms (I sauteed them first)

1/3 cup white wine

1 tsp dijion mustard

1 Tbl Worcestershire sauce

onion powder (couple of shakes)

garlic (2 cloves or a couple of shakes of powder)

celery salt (couple of shakes)

nutmeg (1 good shake)

black pepper

dried parsley (4 or 5 shakes)

(optional: I also threw in about a tablespoon of horseradish for a little bite)

1 bag frozen meatballs (beef or turkey – whatever you prefer)

Put everything except the meatballs into the crock pot.  Whisk together.  Add meatballs.  Cook on high for 1 hour then turn down to low for 4 or 5 hours.  Serve over egg noodles.

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