Description
Tender frozen meatballs slow-cooked in a creamy mushroom sauce with a hint of tangy steak sauce, perfect for an easy and comforting meal.
Ingredients
- 1 can (10.75 oz) cream of mushroom soup
- 1 can (14 oz) beef broth
- 1 packet dry onion soup mix
- 2 tablespoons A1 steak sauce (or Worcestershire sauce)
- 2-pound bag frozen meatballs (homestyle preferred)
- 1 cup sour cream
- Optional: 12 oz egg noodles for serving
Instructions
- In a 5 to 6-quart slow cooker, whisk together cream of mushroom soup, beef broth, dry onion soup mix, and A1 steak sauce until combined.
- Add frozen meatballs to the sauce, stirring to coat evenly.
- Cover and cook on low for 6 to 8 hours, or on high for 3 to 5 hours.
- About 30 minutes before serving, stir in sour cream until sauce is smooth and creamy.
- Cook egg noodles separately according to package instructions and serve meatballs and sauce over noodles.
Notes
- Homemade meatballs can be used if browned first to reduce grease.
- Substitute sour cream with plain Greek yogurt or heavy cream for different creaminess.
- Serve with mashed potatoes or gluten-free noodles for a gluten-free option.
- Add Dijon mustard for extra tanginess in the sauce.
- Lingonberry jam on the side adds a traditional Swedish sweetness.
- Store leftovers in airtight container in fridge up to 3 days or freeze for up to 3 months.
- Reheat gently on stove or microwave, stirring occasionally.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 60mg
