Crockpot Swedish Meatballs

Crockpot Swedish Meatballs are a great weeknight dinner, combining savory flavors with creamy elements for a comforting dish.

By @cookinginthemidwest

Original recipe source

Cook time: 300 minutes

Servings: 4

Ingredients

• 1 bag frozen meatballs
• 10 oz cream of mushroom soup
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp steak sauce
• 1 tbsp Dijon mustard
• 0.5 tsp salt
• 0.5 tsp pepper
• 1 tsp parsley flakes
• 1 tsp onion powder
• 1 tbsp minced garlic
• 1 onion
• 12 oz egg noodles
• 0.5 cup sour cream
• 12 oz egg noodles
• 0.5 tsp parsley flakes

Instructions

1. Add one bag of frozen meatballs to the crockpot.
2. Add a 10 oz can of cream of mushroom soup to the crockpot.
3. Pour 2 cups of beef broth into the crockpot.
4. Add 1 tablespoon each of Worcestershire sauce, steak sauce, and Dijon mustard to the crockpot.
5. Season with 1/2 teaspoon each of salt and pepper, 1 teaspoon each of parsley flakes and onion powder, and 1 tablespoon of minced garlic.
6. Add one chopped onion to the crockpot and stir everything together well.
7. Cover and cook on the low setting for 4 to 6 hours.
8. After the meatballs are cooked, prepare 12 oz of egg noodles according to the package instructions.
9. Add 1/2 cup of sour cream and the cooked egg noodles to the crockpot.
10. Gently mix everything together, then serve, topped with additional parsley flakes if desired.