Description
This Crockpot Swedish Meatballs recipe combines convenience with comfort. Juicy meatballs cook slowly in a creamy sauce, making dinner both effortless and delicious.
Ingredients
Units
Scale
Ingredients
- 36 ounces frozen meatballs
- 1 onion, diced
- 3 – 5 garlic cloves, minced
- 10 oz can cream of mushroom soup
- 1 1/2 cups low-sodium beef broth
- 1 cup half and half
- 2 tablespoons Worcestershire sauce
- 3/4 teaspoon black pepper
- 1/2 teaspoon paprika
- fresh parsley, for garnish (optional)
Instructions
Instructions
- Add the meatballs to the crockpot. Sprinkle the onion and garlic over the top.
- Pour in the mushroom soup, beef broth, half and half, Worcestershire sauce, black pepper, and paprika.
- Cover and cook on LOW for 3-5 hours, stirring halfway through to distribute heat evenly.
- If using fresh homemade meatballs, cook on LOW for 4-6 hours or until they reach an internal temp of 160-165°F.
- Once heated through, top with freshly chopped parsley. Serve on its own or over egg noodles or mashed potatoes. Enjoy!
Notes
- Swap the half & half with heavy cream for a richer sauce or use sour cream, but stir it in at the end of cooking to prevent curdling.
- If serving over mashed potatoes or egg noodles, add ½ cup more beef broth for extra sauce. Simply cook the recipe with ½ cup added beef broth.
- For more depth flavor, add 8 ounces of sliced mushrooms at the start of cooking with onions and garlic.
- Prep Time: 10 minutes
- Cook Time: 3 - 5 hours
- Category: Main Course, Appetizer
- Method: Slow Cooker
- Cuisine: Swedish
Nutrition
- Serving Size:
- Calories: 424
- Sugar: 7.4 g
- Sodium: 1238.1 mg
- Fat: 30.6 g
- Carbohydrates: 18.4 g
- Fiber: 3.6 g
- Protein: 20.3 g
- Cholesterol: 85.6 mg