Crockpot Swedish Meatballs
Crockpot Swedish Meatballs are an easy and delicious dinner recipe. This is the ultimate comfort food!
This recipe is a rich, creamy, cozy dish that brings a lot of flavor with minimal effort. This is perfect for a lazy Sunday or busy weeknight dinner.
Crockpot Swedish Meatballs are made with frozen meatballs and pantry staples.
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Ingredients
- Frozen meatballs
- Cream of mushroom soup
- Beef broth
- Worcestershire sauce
- Steak Sauce
- Dijon mustard
- Salt, pepper, parsley flakes, and onion powder
- Minced garlic
- Onion
- Sour cream
- Egg noddles
Make Crockpot Swedish Meatballs
To start making this easy crockpot dinner, add one bag of frozen meatballs to a crockpot.
You can use any bag of frozen meatballs (home style or Italian), but I prefer to use my homemade meatball recipe I almost always have in the freezer for easy recipes like this one!
Next, add cream of mushroom soup, beef broth, Worcestershire sauce, Steak sauce, and Dijon mustard.
Season everything with salt, pepper, parsley, onion powder, and minced garlic in a slow cooker. Add a small chopped onion and stir everything together well.
Cook on low for 4-6 hours. After 4-6 hours boil 12 oz of egg noddles according to the directions on the package.
Add sour cream and 12 oz of cooked egg noodles to the crockpot and stir well.
Serve Crockpot Swedish Meatballs
Once the Swedish meatballs are ready, top with some dried parsley before serving. I served these with some easy green beans, but any vegetable your family likes would make a good side.
These Swedish meatballs are also really good with the egg noodles and served over mashed potatoes.
The leftovers of this recipe reheat well for lunch or dinner for the next night.
Tips and Frequently Asked Questions
- Any bag of frozen meatballs would work in this recipe. I prefer to use my homemade meatball recipe and keep the meatballs in the freezer for easy recipes like this one.
- If using my homemade meatball recipe, I’d use about 2/3 of the meatballs and keep the rest in the freezer for another meal.
- I used a 12 oz bag of egg noodles for this recipe, but the Swedish meatballs are also really good served over some mashed potatoes.
- This dish is not salty, but if you are watching your sodium I would use low sodium beef broth and cream of mushroom soup.
- If you aren’t a fan of sour cream a little bit of heavy cream would be a good replacement.
Similar Recipes
- Easy Homemade Meatball Recipe
- Easy Meatball Stroganoff
- Beef Stroganoff
- Easy Chicken and Gravy
- Crockpot Chicken Spaghetti
Equipment
- 1 Crockpot
Ingredients
- 26 oz bag of frozen meatballs
- 10 oz can cream of mushroom soup
- 2 cups of beef broth
- 1 tbsp of Worcestershire sauce
- 1 tbsp Steak Sauce
- 1 tbsp Dijon mustard
- 1/2 tsp each of salt and pepper
- 1 tsp each of parsley flakes and onion powder
- 1 tbsp of minced garlic
- 1 onion chopped
- 1/2 cup of sour cream
- 12 oz bag egg noddles
Instructions
- Add one bag of frozen meatballs to a crockpot. Next, add cream of mushroom soup, beef broth, Worcestershire sauce, Steak sauce, and Dijon mustard.
- Season everything with salt, pepper, parsley, onion powder, and minced garlic in a slow cooker. Add a small chopped onion and stir everything together well.
- Cook on low for 4-6 hours. After 4-6 hours boil 12 oz of egg noddles according to the directions on the package.
- Add sour cream and 12 oz of cooked egg noodles to the crockpot and stir well. Top with dried parsley. Enjoy!!