Description
Whip up a batch of these incredibly easy slow cooker Swedish meatballs for a comforting and flavorful meal that’s perfect for busy weeknights or cozy weekends. With their creamy, savory sauce and tender meatballs, this recipe is sure to become a family favorite.
Ingredients
1 bag (26-32 oz) frozen fully cooked beef or turkey meatballs
1 can (10.5 oz) condensed cream of mushroom soup
2 cups beef broth
1 packet (1 oz) dry onion soup mix
1 tbsp Worcestershire sauce
1/2 tsp garlic powder
1/2 cup sour cream or heavy cream
8 oz egg noodles, cooked
Chopped fresh parsley for garnish
Instructions
Put the frozen meatballs into your slow cooker.
Whisk together the cream of mushroom soup, beef broth, onion soup mix, Worcestershire sauce, and garlic powder in a bowl.
Pour this sauce over the meatballs and stir gently.
Cover and cook on low for 5 to 6 hours or on high for 3 hours.
Stir in the sour cream during the last 15 minutes of cooking.
Serve these delicious Swedish meatballs over cooked egg noodles and sprinkle with fresh parsley.
Notes
Don’t Overcook: While the slow cooker is forgiving, keep an eye on the time, especially if using the high setting. You want the meatballs heated through and the sauce to be creamy, not overly reduced.
Creaminess is Key: Ensure you stir in the sour cream or heavy cream during the final 15 minutes. Adding it too early could cause it to curdle.
Sauce Consistency: If the sauce seems a little thicker than you’d like after cooking, you can stir in a tablespoon or two more of beef broth or even a splash of water to reach your desired consistency.
Taste and Adjust: Before adding the sour cream, it’s a good idea to give the sauce a taste. You might find it perfect as is, or you might want to add a tiny bit more Worcestershire sauce for extra depth.
- Prep Time: 15 minutes
- Cook Time: 3 to 6 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A