Happy (Belated) New Year everyone! I took some time off through the holidays to soak up Christmas and my family. I definitely don’t regret that! I’ve had a lot of time to prepare some great content for you all that I think you are going to love. Let’s get started with some Swedish Meatballs, shall we?
Next to baked mac and cheese, Crock Pot Swedish Meatballs are my favorite cold weather comfort food. And that’s what it’s all about for me in the winter months–great food, time with my family, a warm cozy house and a good book or movie. These meatballs are so rich and creamy and really easy to make, which I LOVE. So give this recipe a shot and be sure to let me know what you think:
1 bag (32 oz) frozen, fully cooked homestyle meatballs
1 can beef broth
1 can cream of mushroom soup
1 small onion, diced
2 (4 oz) cans of sliced mushrooms
1/2 tsp. garlic powder
2 Tbsp Worcestershire Sauce
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 c. sour cream
1/2 bag wide egg noodles, cooked and drained
Whisk together beef broth, cream of mushroom soup, onion, garlic powder, Worcestershire sauce, salt and pepper.
Pour the entire bag of frozen meatballs into the Crock Pot. Cover the meatballs with the sauce that you just mixed together.
Cover and cook on low for 7-8 hours. About 20-30 minutes before serving, mix in the sour cream.
Serve over buttered egg noodles.
Enjoy! For more great Crock Pot recipes, check out the Crock Pot page!