Swiss Crock Pot Meatballs

Swiss Crock Pot Meatballs

Servings: 4   |   Preparation: 240 Mins


  • 1 package (12 oz.) Rosina Swedish Meatballs
  • 1 cup uncooked brown rice
  • 1 onion, chopped
  • 2 1/2 cups water
  • 1 can cream of mushroom soup
  • 1 cup frozen spinach, thawed and squeezed dry
  • 2 cups shredded Swiss cheese


Place rice and onion in bottom of 3-4 quart crock-pot. Stir in water and soup until combined. Add frozen meatballs. Cover and cook on low for 4 hours. Add spinach & stir to mix; cook on low for 20 minutes. Stir in cheese, cover and cook 10-15 minutes on low until rice is tender, liquid is absorbed, and cheese is melted. Serve as main dish with tossed salad.