Description
Crockpot Swedish Meatballs are an easy, family-friendly dinner made with frozen meatballs, creamy mushroom sauce, and egg noodles. This slow cooker recipe is perfect for busy weeknights—just set it and forget it! Ready in hours with just 10 minutes of prep.
Ingredients
26 oz frozen meatballs
10 oz can cream of mushroom soup
2 cups beef broth
1 tbsp Worcestershire sauce
1 tbsp steak sauce
1 tbsp Dijon mustard
½ tsp salt
½ tsp black pepper
1 tsp dried parsley flakes
1 tsp onion powder
1 tbsp minced garlic
1 onion, chopped
½ cup sour cream
12 oz egg noodles, cooked
Instructions
- Place frozen meatballs into the Crockpot.
- Add cream of mushroom soup, beef broth, Worcestershire sauce, steak sauce, and Dijon mustard.
- Season with salt, pepper, parsley flakes, onion powder, and add minced garlic.
- Stir in the chopped onion, making sure everything is well combined.
- Secure the lid and let it simmer on the low setting for 4 to 6 hours.
- Prepare the egg noodles as directed on the package shortly before serving.
- After the noodles are cooked, mix the sour cream into the Crockpot, followed by the cooked noodles.
- Stir thoroughly to ensure even coating and warm everything through. Top with extra parsley and enjoy!
Notes
Add sour cream at the end to avoid curdling.
Swap soup type for different flavors—cream of chicken or celery both work.
For thicker sauce, add a cornstarch slurry before the noodles.
Store leftovers in the fridge for up to 4 days or freeze the sauce and meatballs separately.
- Prep Time: 10 minutes + Time: 5 minutes (noodle prep)
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: About 1.5 cups
- Calories: 465 kcal
- Sugar: 2g
- Sodium: 820mg
- Fat: 26g
- Protein: 21g
- Cholesterol: 65mg