Crock Pot Swedish Meatballs offer a convenient, hands-off approach to a family-favorite dish known for its creamy and savory flavors. With just a few pantry staples and frozen meatballs, you can recreate this comforting meal, perfect for a busy weeknight.
- Cuisine: Swedish
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (slow cook on low) or 3-5 hours (high)
- Total Time: Up to 8 hours 10 minutes
- Servings: 6 servings
Why You’ll Love This Recipe
- Minimal prep with maximum flavor, letting the slow cooker do the work.
- Uses pantry ingredients, cutting down on the need for a shopping trip.
- Frozen meatballs save time and fuss, perfect for last-minute dinners.
- Rich, creamy sauce pairs beautifully with egg noodles or a side of your choice.
Ingredients
- 10.75 ounce can cream of mushroom soup (low sodium): Forms the creamy base of the sauce. Opt for full sodium if you prefer a stronger taste.
- 14 ounce can beef broth (low sodium): Provides a rich depth to the sauce. Chicken broth can work in a pinch.
- 1 packet dry onion soup mix: Brings a concentrated and savory onion flavor. If unavailable, use a mix of dried onion flakes and bouillon.
- 2 Tablespoons A1 steak sauce: Adds tanginess and complexity. Worcestershire sauce can be a substitute.
- 2 pound bag frozen meatballs: The main protein component. Use homemade or turkey meatballs if desired.
- 1 cup sour cream: Stirred in for creaminess and a touch of tanginess, tempering the overall flavor.
- 12 ounce package egg noodles: The classic accompaniment, offering a hearty texture that holds the sauce well.
How to Make It
Step 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 ensure a smooth, uniform base for the meatballs, preventing any clumps from forming.
Step 2: Add the Meatballs
Add the frozen meatballs directly into the slow cooker, stirring to coat them evenly with the sauce. Cover the slow cooker and set it to cook on low for 6-8 hours or high for 3-5 hours, allowing the flavors to meld and the meatballs to heat through.
Step 3: Cook the Egg Noodles
When the meatballs are nearly done, boil water for your egg noodles according to package instructions. This step can be adjusted based on your schedule, making sure the noodles are ready to serve with the hot meatballs.
Step 4: Finish the Sauce
Once the meatballs are fully cooked, stir in the sour cream to the slow cooker. This final addition smooths the sauce, enhancing its creamy texture and tangy flavor, tying all the elements together.
Step 5: Serve
Mix the cooked noodles and meatballs together for a cohesive dish or serve the meatballs over the noodles for a more structured presentation. Either way, this dish is ready to enjoy.
Recipe FAQs
Can I use fresh meatballs instead of frozen?
Yes, fresh meatballs can be used. They may cook slightly faster, so adjust the cooking time accordingly to ensure they’re cooked through.
What other sides can I serve with these meatballs?
Besides egg noodles, mashed potatoes or rice are excellent alternatives, both pairing well with the savory cream sauce.
Is there a dairy-free option for the sour cream?
For a dairy-free version, use a plant-based sour cream or thick yogurt. Ensure it’s unsweetened to keep the sauce savory.
