Crockpot Swedish Meatballs

Crockpot Swedish Meatballs

This is one of my nephew's favorite dishes I make- it's super simple & an easy weekday recipe to make before you head out to work or if you have a busy day running errands. I hope you enjoy one of our favorite comfort food dishes. Happy cooking friend! 


Krystle's Crockpot Swedish Meatballs


  • 3 cups low sodium beef broth
  • 2 cans of Cream of Mushroom soup, I like using the low sodium one
  • 2 packets onion soup dry mix
  • 4 tbsp A1 steak sauce
  • Several splashes of Worcestershire sauce (I don't measure this, I just shake until it feels right)
  • 16oz light sour cream
  • 1.5 packages of egg noodles, I like using the No Yolk brand
  • 2 packages of meatballs, I use the Italian style
  • fresh grated parmesan cheese, optional for topping
  • parsley, optional for topping


  1. In your slow cooker, mix the: cream of mushroom soup, beef brother, onion soup mix, steak sauce & Worcestershire sauces together. Whisk it together well.
  2. Add in your frozen meatballs & cook on high for 6-8 hours.
  3. When the meatballs are done... stir in the entire container of sour cream.
  4. Now it's time to boil your egg noodles. Drain when cooked & then add into your crockpot or you can serve the meatballs on top of your noodles.
  5. I like to garnish with fresh parmesan cheese and parsley as well.



Back to blog

Leave a comment