Swedish Meatballs
Simple and flavorful Swedish Meatballs cooked in a crockpot with a creamy sauce, served over noodles for a comforting meal.
Ingredients
For the Meatballs
- 2 cans Cream of Mushroom
- 1 packet Onion Soup Mix
- 1 16 oz Sour Cream Add at the end of cooking
- 2 bags Frozen Meatballs Use cooked frozen meatballs
- 2 cans Beef Broth Fill the empty cream of mushroom cans with broth
For the Noodles
- 1 package Noodles Cook according to package instructions
Instructions
Preparation
- Empty both cans of cream of mushroom into your crockpot.
- Fill each can with beef broth and pour that in too.
- Add in the onion soup mix. Stir everything together until it’s smooth and well combined.
- Add in the frozen meatballs. Stir again to coat them well.
- Cover and cook on low for 5-6 hours.
- Once the meatballs are done, stir in all the sour cream. Mix until creamy and everything comes together.
- Boil water for your noodles. Cook them according to the package instructions, then drain and add them right into the crockpot.
- Give everything a good stir so the noodles are coated in that creamy goodness.
Notes
Serve Swedish Meatballs in bowls, spooning the creamy sauce over the meatballs and noodles. Garnish with fresh parsley if desired. Goes well with steamed vegetables or a fresh salad. Store leftovers in an airtight container for 3-4 days or freeze for up to 2 months.