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Crockpot Swedish Meatballs
Crockpot Swedish meatballs use frozen meatballs, mushroom soup, sour cream, and egg noodles for an easy weeknight dinner with creamy gravy.
Ingredients
Instructions
- Step 1
Add the cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, black pepper, and nutmeg to a 4- to 6-quart slow cooker. Whisk until smooth.
- Step 2
Add the frozen meatballs and stir gently to coat.
- Step 3
Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the meatballs are heated through and the sauce is bubbling.
- Step 4
About 15 minutes before serving, cook the egg noodles according to package directions. Drain well.
- Step 5
Turn the slow cooker to WARM or turn off the heat. Stir in the sour cream until smooth and combined.
- Step 6
Serve the Swedish meatballs and sauce over the cooked egg noodles.
Tips & Tricks
Per serving
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