Crock Pot Swedish Meatballs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
10.75 ounce can cream of mushroom soup, low sodium
02 -
14 ounce can beef broth, low sodium
03 -
1 packet dry onion soup mix
04 -
2 tablespoons A1 steak sauce
05 -
2 pound bag frozen meatballs
06 -
16 ounce package egg noodles
07 -
1 cup sour cream
# Instructions:
01 -
In a 5-6 quart slow cooker, mix the cream of mushroom soup, beef broth, dry onion soup mix, and A1 steak sauce. Whisk together until well combined.
02 -
Add the frozen meatballs to the slow cooker and stir to coat them in the sauce mixture. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-5 hours.
03 -
If serving with egg noodles, bring a pot of water to a boil and cook the noodles according to package instructions. Drain the noodles well after cooking.
04 -
Once the meatballs have finished cooking, stir the sour cream into the slow cooker until fully combined.
05 -
Mix the cooked noodles with the meatball mixture or serve the meatballs on top of the noodles. Serve immediately.
# Notes:
01 -
For a richer flavor, consider using full-fat sour cream.