Let the Crock-Pot do the cooking and then sit back and enjoy a delicious dinner of meatballs and sauce over your favorite noodles or pasta!
Now, before you say, “Not another Swedish meatball recipe,” hear me out on this one. It is entirely different than all the others shared here so far. There’s no allspice or nutmeg. You don’t need any Worcestershire sauce or Dijon mustard. This Crock-Pot Swedish meatball recipe is unlike the others. In fact, it’s so simple and requires only eight ingredients (the parsley is optional), so it may rapidly become your new favorite meal.
Besides the lack of a lengthy ingredient list, it also requires very little preparation. The Crock-Pot does most of the work for you. Simply stir in a can of cream of mushroom soup, some beef broth, a packet of onion soup mix, and some steak sauce. If you are gluten-free, make sure to get GF versions of those items. Once you’ve mixed it with your spoon or spatula, add some diced onion and frozen meatballs (don’t use Italian-seasoned ones, as they don’t go well with these ingredients). That’s right—you can use any regular frozen meatballs you like. Stir it around, put on the cover, and let the Crock-Pot do its thing, cooking your meatballs and sauce for three to five hours on low.
Once your meatballs are thoroughly heated, stir in the sour cream (or plain Greek yogurt), then spoon all that deliciousness over your favorite noodles or pasta. I like to use fun shapes, like rotini, fusilli, or rotelle, with this recipe, as kids always seem to enjoy that. You can use any shape and type of pasta you like—wagon wheels and bow ties are also fun. I’ve even made this for myself using shirataki (Miracle) noodles to cut back on carbs and calories. My family never liked those noodles, but since I’m on my own these days, I can enjoy whatever I want.
It’s easy to see how this delicious, comforting dish is ideal for a lazy weekend. It’s also great for meal prepping for a hectic week. The sauce is full of savory flavor from the soups and steak sauce. It’s a bit mushroomy and oniony, but neither overpowers the taste. In fact, if you are a mushroom lover, you can even add some sliced mushrooms to the Crock-Pot with the meatballs.
Other ways to serve these meatballs
Crock-Pot Swedish meatballs are equally good over zoodles (zucchini noodles), butternut squash noodles, quinoa, or rice. Another option, especially if you have never made it before, is to learn How To Make Polenta and spoon the meatballs and sauce over that for a fantastic taste treat.
This dish is equally great on a buffet table. Mix your cooked pasta (best to use a shape like rotini) into the Crock-Pot and set it on your table. That way, your guests can help themselves during your event.
How do I store leftovers?
Allow leftover Crock-Pot Swedish meatballs to cool to room temperature, then refrigerate them in the Crock-Pot with the lid on or in an airtight container for up to 3 days. Once chilled, you can also freeze the meatballs and sauce without the pasta in a freezer-safe container for up to 3 months. Defrost the meatballs overnight in the refrigerator. Reheat the meatballs and sauce slowly over medium-low heat, stirring frequently to prevent separation.
Serving suggestions
I like to serve these Crock-Pot Swedish meatballs with a side of Cornbread Casserole or Cornbread With Creamed Corn. Add some Haricots Verts (French Green Beans) on the side to round out your meal. Don’t worry, I haven’t forgotten about dessert. It’s always a good time for ice cream and brownies, so consider trying this Chocolate Chip Ice Cream Recipe, Mason Jar Ice Cream, or Homemade Oreo Ice Cream. Add a platter of Cookie Brownies, and you might even get your kids to clean their rooms.
Crock-Pot Swedish Meatballs
Ingredients
- 1 can low-sodium cream of mushroom soup (10.75 ounces)
- 1 can low-sodium beef broth (14 ounces)
- 1 packet dry onion soup mix (2 ounces)
- 1 1/2 tablespoons steak sauce
- 1 small onion diced
- 2 pounds frozen meatballs
- 3/4 cup sour cream
- 12 ounces egg noodles
- Fresh parsley chopped (for garnish)
Instructions
- In your Crock-Pot, whisk together the cream of mushroom soup, beef broth, dry onion soup mix, and steak sauce until smooth.
- Place the diced onions and frozen meatballs into the Crock-Pot and stir gently to coat them well with the sauce.
- Cover the Crock-Pot and cook on low for 3-5 hours to allow the flavors to blend. Make sure the meatballs are thoroughly heated.
- Once the meatballs are tender, stir in the sour cream until well combined.
- Cook the egg noodles according to package instructions. To serve, spoon the meatballs and rich sauce over a bed of noodles. Garnish with parsley.
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