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Crock Pot Swedish Meatballs |

Crock Pot Swedish Meatballs



  • 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


  1. In a slow cooker, combine the soup, beef broth, soup mix, and steak sauce. Then mix in the frozen meatballs.
  2. Cook on low for 6 to 8 hours or on high for 3 to 5 hours.
  3. Just before meatballs are done, cook noodles according to package directions.
  4. 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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