Easy Swedish meatballs are a slow cooker recipe everyone will love! With a few easy ingredients and almost no prep, these meatballs cook in a rich creamy sauce you’ll want to enjoy every last drop of.
Do you have Ikea near you?
Whenever we go, we love getting the Swedish meatballs.
Of course, we don’t go often since it’s a bit of a drive and definitely an all immersive experience.
But we love the Swedish meatballs so much that I don’t limit them to just our trips.
With these easy Swedish meatballs in the slow cooker, I can treat the family to our favorite shopping snack anytime.
It’s the epitome of a dump and go recipe so I can make it even on the busiest of days with ingredients I more than likely have in my pantry and freezer.
Ingredients
To make this you’ll need:
- Condensed soup– 1 10.75 ounce can of cream of mushroom soup. You could substitute for cream of celery but the mushroom soup would give you the most traditional result. Use low sodium if you can.
- Beef broth– Low sodium
- Onion soup mix– A 2 ounce package of dry onion soup mix
- Steak sauce– Like A1
- Meatballs– Frozen homestyle beef meatballs.
- Sour cream– Full fat will give you the best results.
- Slurry ingredients– Cornstarch and water
- Egg noodles– For serving
How to Make
These slow cooker Swedish meatballs are so easy to make!
To do it whisk the soup, broth, onion mix, and steak sauce together in the bowl of your slow cooker to evenly combine.
Stir in the meatballs until they are evenly coated in the sauce mixture.
Cover and cook on LOW for 5-6 hours, or HIGH for 2-3.
Stir the meatballs with the sauce, then remove 1/2 cup of hot liquid from the slow cooker.
Pour into a bowl with the measured sour cream and quickly whisk together to combine so it doesn’t curdle.
Stir the tempered sour cream into the slow cooker until it’s evenly incorporated.
Whisk together the cornstarch and water until it is evenly combined into a slurry.
Then stir the slurry into the sauce in the slow cooker.
Turn off the slow cooker and let the mixture rest for 30 minutes while the sauce thickens.
Serve warm and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave until warmed through.
Serving Suggestions
Swedish meatballs are delicious served over egg noodles or a heap of fluffy mashed potatoes.
You can also serve them as is with toothpicks as an appetizer.
Tips and Tricks
- Onion soup mix is very salty, to prevent the dish from being too salty I recommend using low sodium mushroom soup and low sodium beef broth.
- Be sure to temper the sour cream before adding it to the meatballs otherwise it will curdle.
- If the sauce thickens too much in leftovers, you can stir in a little beef broth while you are reheating it.
Other Crock Pot Meatball Recipes
Easy Swedish meatballs are an easy slow cooker recipe that makes a delicious dinner or appetizer.
Make them and enjoy!
Looking for other easy slow cooker meatball recipes?
Try these:
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Easy Swedish Meatballs (Slow Cooker Recipe)
Ingredients
- 1 10.75 oz can cream of mushroom soup
- 2 cups beef broth
- 2 oz pkt dry onion soup mix
- 2 1/2 tbsp A1 steak sauce
- 2 - 2 1/2 lbs homestyle beef meatballs
- 1 cup sour cream
- 1 tbsp cornstarch + 1 tbsp water
- 1 lb wide egg noodles
Instructions
- Add the soup, broth, onion mix, and steak sauce to the bowl of a crockpot. Whisk together to evenly combine.1 10.75 oz can cream of mushroom soup, 2 cups beef broth, 2 oz pkt dry onion soup mix, 2 1/2 tbsp A1 steak sauce
- Add the meatballs, and gently stir until evenly coated in the sauce mixture.2 - 2 1/2 lbs homestyle beef meatballs
- Cover and cook on LOW for 5-6 hours, or HIGH for 2-3.
- Stir the meatballs with the sauce, then remove 1/2 cup of hot liquid from the slow cooker. Pour into a bowl with the measured sour cream and quickly whisk together to combine. Pour the tempered sour cream into the slow cooker and stir until evenly incorporated.1 cup sour cream
- Whisk together the cornstarch and slurry until evenly mixed, then stir the slurry into the sauce in the slow cooker. Turn off the slow cooker and let the mixture rest for 30 minutes while the sauce thickens.1 tbsp cornstarch
- Serve warm over cooked and drained egg noodles with plenty of sauce.1 lb wide egg noodles
Nutrition
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