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Crock Pot Swedish Meatballs

Indulge in the comforting flavors of Crock Pot Swedish meatballs with a luscious sauce made from cream of mushroom soup and beef broth, perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Swedish
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 1 can 10.75-ounce can of cream of mushroom soup (low sodium) Use low sodium for a healthier option.
  • 1 can 14-ounce can of beef broth (low sodium) Use low sodium for a healthier option.
  • 1 packet dry onion soup mix
  • 2 tablespoons A1 steak sauce
Main Ingredients
  • 2 pounds 2-pound bag of frozen meatballs Use frozen meatballs for convenience.
  • 1 cup sour cream Add at the end for creaminess.
  • 12 ounces package of egg noodles For serving; can substitute with whole wheat or gluten-free noodles.

Method
 

Preparation
  1. In a 5-6 quart slow cooker, combine the cream of mushroom soup, beef broth, onion soup mix, and A1 steak sauce. Whisk until smooth.
  2. Add the frozen meatballs and stir well to coat them in the sauce.
Cooking
  1. Cover and cook on low for 6-8 hours or on high for 3-5 hours.
  2. Near the end of the cooking time, prepare the egg noodles according to package directions.
  3. Once the meatballs are cooked, stir in the sour cream until combined, and serve over the noodles or alongside your favorite sides.

Notes

Serve with a side of steamed vegetables or a fresh salad. Garnishing with fresh parsley adds color and freshness. Leftovers can be stored for up to three days in the refrigerator.