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My daughter loves just about any recipe for meatballs. So I decided to give this version of crock pot version Swedish meatballs a try.
Now you can use regular meatballs, but you need actual Swedish meatballs for the real deal! I got mine from my local Kroger store (Smith’s). I believe the Kroger ones are a blend of beef and pork. You can also get them from IKEA.
I also like to serve mine with ligonberry jam. I did get mine from IKEA, but you can always use whole cranberry sauce in it’s place. It’s similar and would give you similar results.
Crock Pot Swedish Meatballs
Ingredients
Units
Scale
- 1 (10 3/4 oz) can cream of mushroom soup
- 1 (14 oz) can or 1 3/4 cup beef broth
- 1 pkg dry onion soup mix
- 2 Tbsp A1 steak sauce
- 1 (2 lb) bag frozen fully cooked Swedish meatballs
- 1 (16 oz) pkg egg noodles
- 1 cup light sour cream
- ligonberry jam or whole cranberry sauce
Instructions
- In a slow cooker, combine the soup, beef broth, soup mix, and steak sauce. Then mix in the frozen meatballs.
- Cook on low for 6 to 8 hours or on high for 3 to 5 hours.
- Just before meatballs are done, cook noodles according to package directions.
- Before serving, add the sour cream to the mixture and stir until combined. Serve meatballs over the cooked egg noodles along with a spoonful of ligonberry jam. Serves 6.
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Recipe adapted from the Country Cook.