Crockpot Swedish Meatballs

5 from 3 votes

A simple, flavorful recipe, this crockpot Swedish meatballs dish combines meatballs with a creamy, rich sauce served over egg noodles.

Prep Time10

Cook Time8

Total Time8 10

Course: Main Course

Cuisine: American

Keyword: Crockpot Swedish Meatballs Recipe

Servings:

Calories: 460kcal

Add the cream of mushroom soup, beef broth, steak sauce, onion soup mix, and Dijon mustard to the insert of a 4-6 quart crockpot slow cooker. Whisk until well combined and smooth.
Add the frozen meatballs to the crockpot and gently stir to coat all the meatballs in the sauce. Be sure to press the meatballs into the sauce so they are fully submerged before cooking.
Set the crockpot to LOW for 8 hours. Do not open the lid during this time.
Once the meatballs have cooked, gently stir the sauce. Remove ¼ cup of the sauce and stir it into the sour cream. This helps to temper the cold dairy so that it does not curdle when added to the hot sauce inside the crockpot.
Turn off the heat to the crockpot, add the tempered sour cream and gently stir to incorporate all the sour cream with the sauce and meatballs until the sauce is a uniform consistency. The sauce should be thick enough to coat the back of a spoon. Serve while hot.

Frozen meatballs will come in packages ranging from 24 to 32-ounces (depending on the brand). This is fine, as this is a very forgiving recipe and the sauce will be plenty for this range of bag sizes.
The onion soup mix adds plenty of salt to the sauce, so no additional salt was added to the recipe. After the meatballs and sauce have cooked, you can season to taste if desired with salt and black pepper.