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 ½ 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 the frozen meatballs, cover, and cook on low for 4 hours. Add the spinach and stir to mix, cook on low for an additional 20 minutes. Stir in the cheese and cook covered for 10-15 minutes. Serve as a main dish with a tossed salad.

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