Crockpot Swedish Meatballs
This Crockpot Swedish Meatballs recipe combines tender meatballs in a creamy sauce, perfect for busy weeknights and gatherings.
Ingredients
Sauce Ingredients
- 1 can cream of mushroom soup (10.75 oz) This adds creaminess to the dish.
- 1 can beef broth (14 oz) Enhances the beefy flavor.
- 1 packet dry onion soup mix For added flavor.
- 2 tablespoons A1 steak sauce (or Worcestershire sauce) Adds a tangy kick.
Meatball Ingredients
- 2 pounds frozen meatballs (homestyle preferred) Use your preferred type.
- 1 cup sour cream Stirred in for creaminess before serving.
Optional Serving Ingredients
- 12 oz egg noodles To serve meatballs over.
Instructions
Preparation
- In a 5 to 6-quart slow cooker, whisk together the cream of mushroom soup, beef broth, dry onion soup mix, and A1 steak sauce until combined.
- Add the frozen meatballs to the sauce, gently stirring to coat each one evenly.
Cooking
- Cover and cook on low for 6 to 8 hours or high for 3 to 5 hours.
- About 30 minutes before serving, stir in the sour cream until the sauce is smooth and creamy.
Serving
- Cook egg noodles separately according to package instructions and serve the meatballs and creamy sauce over the noodles.
Notes
For a lighter version, consider using low-sugar options and dairy-free alternatives for the sour cream. Common mistakes include overbaking and not using a large enough slow cooker.