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Swedish Meatballs Crockpot

In the early 18th century, King Charles XII ate some meatballs in Turkey and decided the recipe was good enough to bring back to his home in Sweden. The dish gained popularity after being served as part of a Swedish smorgasbord in the Chicago World's Fair of 1893.

The dish's false origin was brought up as part of a semi-mocking advertisement by Scandinavian Airlines, where they claimed that almost nothing notoriously Scandinavian was actually invented in Scandinavia. The commercial received extreme backlash from the public. Some people argued strongly with countering sources, some made up their own facts, and some threatened to bomb the production agency. The airline clearly forgot they were making fun of literal viking descendants.

Prep: 10 min | Cooking: 4 hr 20 min | Total: 4 hr 30 min

Serves 6



  • Ground turkey (2 lbs)

  • Bread crumbs (1 1/4 cups)

  • Onions, diced (1/2 cup)

  • Eggs (2)

  • Worcestershire sauce (3 tbsp)

  • Dried oregano (2 tsp)

  • Garlic powder (1/2 tsp)


  • Chicken stock (2 cups)

  • Cream of mushroom soup (one 10.5-oz. can)

  • Worcestershire sauce (1 tbsp)

  • Garlic powder (1 tsp)

  • Onion powder (1 tsp)

  • Salt (1 tsp)

  • Ground black pepper (1/2 tsp)


  1. Preheat oven to 350 °F. In a large bowl, combine turkey, bread crumbs, onions, eggs, Worcestershire sauce, oregano, and garlic powder. Make about 14-16 balls from the mixture and place on a greased baking sheet. Bake 15-20 minutes or until pale brown on all sides (cut into one to check for doneness).

  2. In a crock-pot, mix together chicken stock, cream of mushroom soup, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Stir in the meatballs and cook on low for 4 hours. Serve over white rice or mashed potatoes and a side of grape jam for spreading.

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