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Crockpot Swedish Meatballs

Crockpot Swedish Meatballs

Crockpot Swedish meatballs use frozen meatballs, mushroom soup, sour cream, and egg noodles for an easy weeknight dinner with creamy gravy.

Author: Kelsey Smith

Meal Type: American

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

Servings: 8 serving

Calories: 661 kcal per serving

Ingredients

  • 32 bag - frozen homestyle meatballs
  • 2 cans - cream of mushroom soup
  • 1 ½ cup - beef broth
  • 1 tablespoon - Worcestershire sauce
  • 1 tablespoon - Dijon mustard
  • ½ teaspoon - garlic powder
  • ½ teaspoon - onion powder
  • ½ teaspoon - black pepper
  • ¼ teaspoon - ground nutmeg
  • 1 cup - sour cream
  • 16 ounce - egg noodles

Instructions

  1. Add the cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, black pepper, and nutmeg to a 4- to 6-quart slow cooker. Whisk until smooth.
  2. Add the frozen meatballs and stir gently to coat.
  3. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the meatballs are heated through and the sauce is bubbling.
  4. About 15 minutes before serving, cook the egg noodles according to package directions. Drain well.
  5. Turn the slow cooker to WARM or turn off the heat. Stir in the sour cream until smooth and combined.
  6. Serve the Swedish meatballs and sauce over the cooked egg noodles.

Nutrition

Energy: 661 kcal | Total Fat: 37 g | Saturated: 13 g | Trans: 1 g | Unsaturated: 0 g | Cholesterol: 145 mg | Total Carbs: 55 g | Fiber: 5 g | Sugars: 7 g | Proteins: 27 g | Sodium: 1,317 mg | Polyunsaturated: 6 g | Monounsaturated: 14 g

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