Description
Crockpot Swedish Meatballs are a comforting and easy-to-make dish featuring tender meatballs simmered in a creamy mushroom sauce. Perfect served over egg noodles or mashed potatoes, this recipe is ideal for a satisfying family dinner with minimal hands-on time.
Ingredients
Meatballs
- 32 ounces frozen homestyle meatballs
Sauce
- 1 1/2 cups low sodium beef broth
- 10.5 ounce can cream of mushroom soup
- 1/2 cup half and half
- 2 tablespoons cornstarch
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 cup sour cream
Instructions
- Add Meatballs: Pour the frozen homestyle meatballs into the bowl of your crockpot, spreading them evenly.
- Mix Sauce Ingredients: In a large bowl, combine the beef broth, cream of mushroom soup, half and half, cornstarch, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and paprika. Whisk everything together until the mixture is smooth and well blended.
- Combine and Cook: Pour the prepared sauce evenly over the meatballs in the crockpot. Cover with the lid and cook on high for 3 to 4 hours or on low for 5 to 6 hours, allowing the flavors to meld and the sauce to thicken.
- Add Sour Cream: Once cooking time is complete, stir in the sour cream gently until fully incorporated, creating a creamy finish to the sauce.
- Serve: Serve the Swedish meatballs hot over egg noodles or mashed potatoes for a restful and hearty meal.
Notes
- Frozen or homemade meatballs can be used; if using homemade, ensure meatballs are fully cooked before adding to the crockpot. Reduce cook time to about 2 hours on high or 4 hours on low for homemade meatballs.
- Store leftovers in an airtight container in the refrigerator for up to four days. Freezing is not recommended due to the cream-based sauce, which may separate when thawed and reheated.