Crockpot Swedish Meatballs
Crockpot Swedish Meatballs are the ultimate cozy dinner! Juicy meatballs simmer in a creamy mushroom sauce and are served over tender egg noodles.
Servings: 6
Equipment
- 5-quart Stock Pot (to boil noodles)
Ingredients
Sauce
- 10.75-ounce can Cream of Mushroom Soup (try my homemade)
- 1 ¾ cups Low Sodium Beef Broth (reduce to 1 ½ cups for thicker sauce)
- ½ cup Heavy Cream
- 2 Tablespoons Worcestershire Sauce
- 2 teaspoons Dijon Mustard
- 1 ½ teaspoons Garlic Powder
- ⅛ teaspoon Nutmeg, optional
- 1 2-ounce packet Dry Onion Soup Mix (try my homemade)
- 2 cups Chopped Mushrooms
- 2-pound bag Frozen Meatballs (homestyle, not Italian)
To Finish
- 1 cup Sour Cream
To Serve
- 8-12 ounces Wide Egg Noodles
Garnish
- Chopped Fresh Parsley
Instructions
Mix the Sauce
- To the crockpot, add cream of mushroom soup, beef broth, heavy cream, Worcestershire sauce, Dijon, garlic powder, nutmeg (if using), and the onion soup mix. Whisk together well. Stir in the chopped mushrooms.
Slow Cook
- Add the bag of frozen meatballs (or thawed) and stir to combine. Cover and cook on low for 5-7 hours or on high 3-5 hours. Stir once or twice, halfway, if possible.
- If the sauce seems thin near the end of cooking, see the Notes for tips.
Cook the Noodles
- About 20 minutes before serving, bring a pot of salted water to boil on the stove and cook the egg noodles according to package directions. Drain the noodles (Or serve over mashed potatoes).
Temper and Add the Sour Cream
- Stir in the sour cream just before serving. Add the sour cream to a bowl and ladle in some of the hot gravy and mix together, then stir the sour cream in with the meatballs.
- Taste and adjust seasoning as desired.
Serve
- Mix the noodles into the meatballs & sauce, or serve the meatballs with some of the sauce over the noodles (or try mashed potatoes), and garnish with fresh chopped parsley.
Notes
Storage & Reheating
- Store leftovers in an airtight container in the fridge up to 3 days.
- Reheat gently on the stovetop or in the microwave; add a splash of broth or cream if the sauce is too thick.
- Freezes well (without noodles) for up to 2 months. Thaw overnight before reheating.
Lower Sodium Tips
- Use low-sodium broth and homemade or lower-sodium cream of mushroom soup (try my homemade mushroom soup).
- Reduce or skip onion soup mix; season with onion powder, dehydrated onions, and dried herbs instead (or try my Homemade Onion Soup Mix, omitting the salt).
Want a Thicker Sauce?
If you’d like a thicker, creamier sauce:- Reduce the amount of broth by about ¼ cup (you can always add more if needed).
- Mix 1 to 2 tablespoons cornstarch with an equal amount of cold water until smooth, then stir it into the hot sauce during the last 15–20 minutes of cooking. The heat activates the cornstarch and helps the sauce thicken as it cooks.
- You can also remove the the last 20-30 minutes of cooking to let the sauce reduce a bit more.
Nutrition
Calories: 520kcal | Carbohydrates: 34g | Protein: 25g | Fat: 32g | Sodium: 1020mg | Fiber: 2g | Sugar: 5g
