Description
These Crock Pot Swedish Meatballs are an easy slow cooker dinner made with savory meatballs in a rich, creamy homemade sauce. Perfect for weeknights, game day, or serving over mashed potatoes or egg noodles.
Ingredients
Scale
- 1 (28 oz) bag frozen homestyle meatballs
- 2 cups low sodium beef broth
- 1 tablespoon mushroom-based Worcestershire substitute
- 1 tablespoon dijon mustard
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- 1 ounce packet of brown gravy mix
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 1 cup sour cream
- 1 (16 oz) egg noodles, cooked and drained
Instructions
- Step: Add the beef broth, Worcestershire substitute, Dijon mustard, black pepper, salt, onion powder, thyme, and gravy mix to the Crock Pot. Whisk until well combined.
- Step: Pour the meatballs into the sauce and toss to coat.
- Step: Cover and cook on high for 3-4 hours or low for 5-6 hours. Twenty minutes before the cooking time is up, cook the egg noodles according to the box directions until al dente. Then drain and set aside.
- Step: In a medium bowl, whisk together the heavy cream and cornstarch until well combined, then pour over the meatballs. Then, add sour cream and mix until well combined.
- Step: Add the cooked pasta to the sauce and toss to coat. Garnish with fresh chopped parsley before serving and enjoy!
Notes
Look for a plain or ‘homestyle’ meatball flavor. If serving for a crowd, keep the slow cooker on the ‘warm’ setting after mixing in the noodles. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 6 g
- Sodium: 1150 mg
- Fat: 34 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 110 mg
Keywords: Swedish meatballs, crock pot, slow cooker, comfort food, dinner