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Tasty Swedish meatballs served over egg noodles is an easy comfort meal dinner that takes almost no time to prepare. The Swedish meatballs are started with frozen meatballs and cooked in the crock-pot all day in a sour cream and cream of mushroom sauce. The meatballs are slow-cooked until tender in a warm creamy sauce served over egg noodles for a quick and easy meal on a cold day. Serve with garlic bread and your favorite vegetables for an easy weeknight dinner.
Frozen meatballs are placed into a large crock-pot. To make the sour cream sauce, combine cream of mushroom soup, sour cream, beef broth, and some seasonings in a bowl until smooth. Pour the sour cream and cream of mushroom soup mixture evenly over the meatballs, coating them completely in the sauce. Cover the crock-pot with the lid and let it cook on low for 6-8 hours, or on high heat for 3-4 hours. Serve over cooked egg noodles or pasta.
Crock-pot Swedish Meatballs
Ingredients
- 1 ( 2 pound) bag frozen meatballs
- 1 ( 15 oz.) can cream of mushroom soup
- 1/2 cup sour cream
- 1 cup beef broth
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- egg noodles
Instructions
- Place frozen meatballs into a large greased crock-pot. In a medium bowl, combine cream of mushroom soup, sour cream, beef broth, salt, pepper, garlic powder and onion powder.
- Pour the sour cream mixture over the meatballs. Cover and let cook on low for 6-8 hours, or on high for 3-4 hours. Serve over egg noodles.