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–+ servings

Crock-Pot Swedish Meatballs

Lori Mauer
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!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 30 minutes
Course Main Course
Cuisine American
Servings 6
Calories 735 kcal

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.

Nutrition

Calories: 735kcalCarbohydrates: 53gProtein: 37gFat: 41gSaturated Fat: 16gSodium: 993mgFiber: 3g
Keyword Crock-Pot Swedish Meatballs
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