Swedish Meatballs in Creamy Mushroom Sauce
This easy crockpot Swedish Meatballs recipe features tender meatballs simmered in a rich, creamy mushroom sauce and served over noodles. It’s comforting, satisfying, and perfect for a weeknight dinner or cozy weekend meal.
Ingredients
- 2 cans cream of mushroom soup
- 1 (16 oz) container sour cream
- 2 bags frozen meatballs
- 1 packet onion soup mix
- Beef broth (to fill both soup cans)
- Noodles (egg noodles recommended)
Instructions
- . Empty the two cans of cream of mushroom soup into your crockpot.
- . Fill each empty can with beef broth and pour into the crockpot.
- . Add in the packet of onion soup mix and stir until well combined.
- . Add the frozen meatballs, stir to coat, and cover the crockpot.
- . Cook on low for 5–6 hours.
- . After cooking, stir in the entire container of sour cream until fully mixed and creamy.
- . Meanwhile, bring a large pot of salted water to a boil and cook noodles according to package directions.
- . Drain the noodles and add them directly to the crockpot.
- . Stir well to combine everything and coat the noodles with the creamy sauce.
Tips
- . You can use homemade meatballs for a fresher taste.
- . Try adding a pinch of nutmeg or allspice for a more authentic Swedish flavor.
- . Garnish with fresh parsley for color and freshness.
- . Leftovers store well in the fridge for up to 3 days.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 24 g |
| Carbohydrates | 40 g |
| Fat | 30 g |
| Saturated Fat | 12 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 950 mg |
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 6