Crock Pot Swedish Meatballs Recipe

Introduction

Crock Pot Swedish Meatballs make for a comforting and easy meal that’s perfect for busy days. Tender meatballs simmer in a creamy, savory sauce that’s full of flavor. Serve them over egg noodles for a satisfying classic dinner.

Ingredients

• 10.75 ounce can cream of mushroom soup (low sodium)
• 14 ounce can beef broth (low sodium)
• 1 packet dry onion soup mix
• 2 tablespoons A1 steak sauce
• 2 pound bag frozen meatballs
• 1 cup sour cream
• 12 ounce package egg noodles

Instructions

1. Step 1: In a 5-6 quart slow cooker, whisk together the cream of mushroom soup, beef broth, dry onion soup mix, and A1 steak sauce until combined.
2. Step 2: Add the frozen meatballs to the mixture and stir to coat them evenly. Cover and cook on low for 6-8 hours or on high for 3-5 hours.
3. Step 3: When the meatballs are almost done, bring a pot of water to a boil and cook the egg noodles according to package instructions. Drain the noodles well.
4. Step 4: Once the meatballs have finished cooking, stir in the sour cream until the sauce is smooth and creamy.
5. Step 5: Serve the meatballs over the cooked egg noodles, or mix the noodles directly into the slow cooker before serving.

Tips & Variations

• For a richer sauce, add a splash of heavy cream or a tablespoon of butter when stirring in the sour cream.
• Use fresh meatballs if preferred, adjusting cooking time accordingly.
• Add chopped fresh parsley or dill on top before serving for extra freshness and color.
• For a lower sodium option, choose reduced-sodium soups and broth or make your own.

Storage

Store leftover Swedish meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce creamy. Egg noodles are best cooked fresh but can be stored separately and reheated alongside the meatballs.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh meatballs instead of frozen?

Yes, fresh meatballs can be used, but you may need to reduce the cooking time slightly to prevent overcooking. Check for doneness after 3-4 hours on low or 1.5-2 hours on high.

Is this recipe freezer-friendly?

Yes, you can freeze the cooked meatballs and sauce in a sealed container for up to 3 months. Thaw overnight in the refrigerator before reheating. It’s best to cook fresh egg noodles when serving rather than freezing them combined with the sauce.

Crock Pot Swedish Meatballs Recipe

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4.5 from 269 reviews

This Crock Pot Swedish Meatballs recipe delivers tender, flavorful meatballs simmered in a creamy mushroom and beef broth sauce, perfect for a comforting and easy slow-cooked meal. Served over egg noodles and enriched with sour cream, it’s a classic dish made simple with minimal prep and maximum taste.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 6-8 hours on low or 3-5 hours on high
• Total Time: 6 hours 10 minutes to 8 hours 10 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

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Sauce and Meatballs

• 10.75 ounce can cream of mushroom soup (low sodium)
• 14 ounce can beef broth (low sodium)
• 1 packet dry onion soup mix
• 2 Tablespoons A1 steak sauce
• 2 pound bag frozen meatballs
• 1 cup sour cream

Side

• 12 ounce package egg noodles

Instructions

1. Prepare the sauce: In a 5-6 quart slow cooker, combine the cream of mushroom soup, beef broth, dry onion soup mix, and A1 steak sauce. Whisk these ingredients thoroughly to create a smooth sauce base.
2. Add meatballs to slow cooker: Place the frozen meatballs into the slow cooker and stir well to coat them evenly with the sauce mixture. Cover the slow cooker.
3. Cook meatballs: Set the slow cooker to low heat and cook for 6-8 hours, or set to high heat and cook for 3-5 hours until the meatballs are heated through and tender.
4. Cook egg noodles: About 10-15 minutes before the meatballs finish cooking, bring a pot of water to a boil on the stovetop. Cook the egg noodles according to the package instructions, then drain thoroughly.
5. Finish sauce with sour cream: Once the meatballs are done cooking, stir in 1 cup of sour cream into the slow cooker to enrich the sauce with a creamy texture and tangy flavor.
6. Combine and serve: Mix the cooked egg noodles with the meatballs and sauce or serve the meatballs on top of the noodles. Serve immediately for best flavor and texture.

Notes

• For best results, use low sodium cream of mushroom soup and beef broth to control salt levels.
• You can use homemade meatballs if preferred, adjusting cooking time accordingly.
• If sour cream is unavailable, Greek yogurt can be used as a substitute, but add it off heat to prevent curdling.
• Egg noodles can be swapped for any preferred pasta or mashed potatoes for variation.

Keywords: Swedish meatballs, crock pot meatballs, slow cooker recipes, creamy meatballs, comfort food, easy dinner