Description
These Crockpot Swedish Meatballs are the ultimate comfort food with a creamy, savory sauce that’s hard to resist. Whether served over egg noodles, mashed potatoes, or rice, this dish is easy to prepare and perfect for busy weekdays or cozy family dinners. Just toss everything into your slow cooker and let the flavors blend beautifully while you go about your day.
Ingredients
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1 bag (24 oz) frozen meatballs
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1 can (10.5 oz) cream of mushroom soup
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1 cup beef broth
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1/2 cup sour cream or heavy cream
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1 tablespoon Worcestershire sauce
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1/2 teaspoon onion powder
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1/2 teaspoon garlic powder
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Salt and black pepper to taste
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1 tablespoon butter (optional, for thickening)
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1 tablespoon flour (optional, for thickening)
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Fresh chopped parsley for garnish (optional)
Instructions
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In a bowl, mix cream of mushroom soup, beef broth, sour cream, Worcestershire sauce, onion powder, and garlic powder until smooth.
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Place frozen meatballs in the crockpot and pour the sauce mixture over them. Stir gently to coat.
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Cook on low for 4–5 hours or high for 2–3 hours. Stir once or twice during cooking.
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(Optional) For thicker sauce: Melt butter in a small pan, whisk in flour, then stir into the crockpot 30 minutes before serving.
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Season with salt and pepper to taste.
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Garnish with fresh parsley and serve hot.
Notes
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For a homemade touch, you can use freshly made meatballs instead of frozen.
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To make it gluten-free, use gluten-free meatballs and soup alternatives.
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Leftovers can be stored in the fridge for up to 3 days. Reheat with a splash of milk or broth.
- Prep Time: 10 minutes
- Cook Time: 4–5 hours (on low)