The first time I sampled this recipe was when it was served as an appetizer at a wedding reception years and years ago. We were hooked immediately! And it couldn’t be any easier, even if you kick it up a notch or two by adding a couple of extra ingredients. Whether served as an appetizer or a main course, these can be quickly prepared in a skillet on the stove top, or dumped in a slow cooker for a few hours.
When I make this for dinner, I use half a bag of frozen meatballs (or my homemade freezer meatballs) plus I add a little water to the pot so that there is more sauce for when I spoon the meatballs over rice or mashed potatoes.
For appetizer Swedish Meatballs, I use a full bag of meatballs and no water, because I don’t want the meatballs dripping when picked up with a toothpick.
3 Ingredient Swedish Meatballs
Prep 5 minutes Cook 15 minutes (or slow cook 4 hrs on low) Serves 4
- 16 oz frozen meatballs (1/2 bag)
- 1 can cream of mushroom soup
- 1 pkg dry Ranch Dressing Mix
- 1/2 soup can of water (or milk, if desired)
- Optional: 1/2 cup frozen mushroom slices (or 1 small can drained slices)
Serve with rice, pasta or mashed potatoes.
Swedish Meatballs Appetizers
To serve these meatballs as an appetizer, dump a 32 oz. bag of frozen meatballs into a slow cooker, then add 1 can of cream of mushroom soup and 1 package of dry Ranch Dressing Mix. Stir together, and cook on LOW for 4-5 hours.