Crock Pot Swedish Meatballs
Crock Pot Swedish Meatballs use frozen homestyle meatballs cooked in a creamy, savory mushroom sauce. Serve them over egg noodles, mashed potatoes, or rice for an easy family dinner.
Servings: 6 servings
Ingredients
- 10.75 ounce can unsalted cream of mushroom soup
- 2 cups unsalted beef stock
- 1 packet dry onion soup mix
- 2 Tablespoons A1 steak sauce
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- 28 ounce bag frozen homestyle meatballs
- ½ cup sour cream
Instructions
- Add the low-sodium cream of mushroom soup, unsalted beef stock, dry onion soup mix, A1 steak sauce, garlic powder, and ground black pepper to a 5 to 6-quart slow cooker. Use a spatula to scrape all of the condensed soup from the can.
- Whisk everything together until the condensed soup is completely blended with the stock. Scrape around the sides and bottom as needed so no thick portions of soup remain.
- Add the frozen homestyle meatballs. Use a large spoon to gently stir them into the sauce until they are evenly coated.
- Place the lid on the slow cooker and cook on low for 5 to 6 hours or on high for 3 to 5 hours. The meatballs should be heated throughout when the cooking time is finished.
- Add the sour cream just before serving. Stir slowly until it is fully incorporated and the sauce has an even, creamy consistency.
- Spoon the meatballs and sauce over cooked egg noodles, mashed potatoes, or steamed rice. Serve while hot.
Notes
Recipe adapted from The Country Cook