Super Simple 3 Ingredient Swedish Meatballs

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

Print recipe

Prep 5 minutes Cook 15 minutes (or slow cook 4 hrs on low)  Serves 4

Ingredients

• 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.