Crock Pot Swedish meatballs are a creamy, comforting slow cooker dinner made with frozen meatballs, beef broth, and cream of mushroom soup. This easy Swedish meatballs recipe is perfect for busy weeknights, meal prep, or family gatherings. Cooked low and slow for rich flavor, these tender meatballs pair perfectly with egg noodles, rice, or mashed potatoes. A simple crock pot recipe with minimal prep and classic homemade taste.
Ingredients
- 1 can (10.75 oz / 305 g) low-sodium cream of mushroom soup
- 1 can (14 oz / 400 ml) low-sodium beef broth
- 1 packet dry onion soup mix
- 2 tablespoons A1 steak sauce
- 2 lbs (900 g) frozen meatballs
- 1 cup (240 ml) sour cream
For serving:
- 12 oz (340 g) egg noodles
Instructions
- In a 5–6 quart slow cooker, combine the cream of mushroom soup, beef broth, dry onion soup mix, and steak sauce. Whisk until smooth.
- Add the frozen meatballs and stir gently to coat them in the sauce.
- Cover and cook on low for 6–8 hours or high for 3–5 hours, until the meatballs are heated through and tender.
- About 15 minutes before serving, cook the egg noodles according to package instructions. Drain well.
- Once the meatballs are done, stir in the sour cream until the sauce is creamy and well combined.
- Serve the meatballs over the cooked egg noodles or mix everything together before serving.
Why You’ll Love This Recipe
- Easy slow cooker meal with minimal prep
- Rich, creamy sauce packed with comforting flavors
- Perfect for family dinners or gatherings
- Uses simple pantry ingredients and frozen meatballs
Tips
- Stir the sour cream in at the end to prevent curdling
- Use low-sodium ingredients to control salt levels
- Gently stir the meatballs to keep them intact
- For thicker sauce, let it cook uncovered for the last 20–30 minutes
Variations and Substitutions
- Use homemade meatballs instead of frozen for a fresher taste
- Substitute Greek yogurt for sour cream for a lighter option
- Add mushrooms or onions for extra texture and flavor
- Replace egg noodles with rice or mashed potatoes
FAQs
Can I cook this from frozen?
Yes, frozen meatballs go directly into the slow cooker without thawing.
How do I store leftovers?
Keep in an airtight container in the refrigerator for up to 3–4 days.
Can I freeze this dish?
Yes, but freeze before adding sour cream. Add it after reheating for best results.
Can I make it ahead of time?
Yes, prepare everything in advance and reheat gently before serving.
Serving
Serve hot over egg noodles for a classic pairing. This dish also goes well with rice or creamy mashed potatoes.
Suggestions
- Add fresh parsley or dill for a fresh finish
- Serve with a side of steamed vegetables or a crisp salad
- Pair with crusty bread to soak up the creamy sauce
Crock Pot Swedish Meatballs
6
servings15
minutes7
hoursIngredients
1 can 1 (10.75 oz / 305 g) low-sodium cream of mushroom soup
1 can 1 (14 oz / 400 ml) low-sodium beef broth
1 packet 1 dry onion soup mix
2 tablespoons 2 A1 steak sauce
2 lbs 2 (900 g) frozen meatballs
1 cup 1 (240 ml) sour cream
For serving:
12 oz 12 (340 g) egg noodles
Directions
- In a 5–6 quart slow cooker, combine the cream of mushroom soup, beef broth, dry onion soup mix, and steak sauce. Whisk until smooth.
- Add the frozen meatballs and stir gently to coat them in the sauce.
- Cover and cook on low for 6–8 hours or high for 3–5 hours, until the meatballs are heated through and tender.
- About 15 minutes before serving, cook the egg noodles according to package instructions. Drain well.
- Once the meatballs are done, stir in the sour cream until the sauce is creamy and well combined.
- Serve the meatballs over the cooked egg noodles or mix everything together before serving.
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