Crock Pot Swedish Meatballs (Print Version)
# Ingredients:
01 -
10.75 ounces cream of mushroom soup, low sodium
02 -
14 ounces beef broth, low sodium
03 -
1 packet dry onion soup mix
04 -
2 tablespoons A1 steak sauce
05 -
2 pounds frozen meatballs
06 -
16 ounces egg noodles
07 -
1 cup sour cream
# Instructions:
01 -
In a 5-6 quart slow cooker, whisk together cream of mushroom soup, beef broth, dry onion soup mix, and A1 steak sauce until well combined.
02 -
Add the frozen meatballs to the slow cooker and stir to coat evenly with the sauce. Cover and cook on low for 6-8 hours or on high for 3-5 hours.
03 -
If serving with noodles, bring a pot of water to a boil shortly before the meatballs are done. Cook the egg noodles according to package instructions, then drain them well.
04 -
Once the meatballs have finished cooking, stir in the sour cream until fully incorporated.
05 -
Serve the meatballs over the cooked noodles, or mix the noodles and meatballs together before serving.