Crockpot Swedish Meatballs

Crockpot Swedish Meatballs are total comfort food and super easy to make. Serve over egg noodles or mashed potatoes for a dinner everyone will love!

Course Main Dish

Cuisine Swedish

Prep Time 5

Cook Time 4

Total Time 4 5

Servings

Calories 438

Author Ashlyn Edwards | Belle of the Kitchen

Equipment

1 Slow Cooker

Ingredients

32 ounces frozen homestyle meatballs
1 1/2 cups low sodium beef broth
10.5 ounce can cream of mushroom soup
1/2 cup half and half
2 Tablespoons cornstarch
2 Tablespoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 cup sour cream

Instructions

Pour meatballs into the bowl of your crockpot.
In a large bowl, combine the beef broth, cream of mushroom soup, half and half, cornstarch, Worcestershire sauce, salt, pepper, onion powder, garlic powder, and paprika. Whisk until smooth.
Pour the sauce over the meatballs. Cover with the lid and cook for 3-4 hours on high or 5-6 hours on low. Stir in the sour cream and serve.

Video

Notes

Frozen or homemade meatballs will work. I used frozen meatballs to keep things quick and easy, but you can also make this with homemade meatballs. Just make sure your meatballs are fully cooked before adding to the crockpot. Your cook time for homemade meatballs will be slightly shorter as well; around 2 hours on high or 4 hours on low.
Storing leftovers: any leftover Crockpot Swedish Meatballs can be stored in an airtight container in the fridge for up to four days. I don't recommend freezing these meatballs due to the cream based sauce; it can separate when thawed and reheated.

Nutrition