These easy slow cooker Swedish Meatballs are SO GOOD and perfect for a Sunday game or Sunday supper! They are a favorite at our house and I’m always asked for the recipe. So easy to make using frozen meatballs! Great as an appetizer or over noodles or rice, this is a great go-to easy crockpot recipe!
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You will need:
1 bag (26 oz.) frozen homestyle meatballs
½ white onion chopped
10-12 large white mushrooms, sliced
2 cans Campbell’s condensed beef broth (use this brand it gives a rich, flavorful taste)
3 TB ketchup
2 cloves garlic, pressed
2 cups sour cream
First add the chopped onion to the crock pot. Then empty the bag of meatballs on top of the onions.
Next place the sliced mushrooms on top of the meatballs.
In a bowl, mix together the beef broth, the ketchup and the garlic.
Pour over the meatballs cover and cook on high for 3 hours.
After 3 hours, remove the meatballs and mix in the sour cream. Return the meatballs to the slow cooker and cook for an additional 15 minutes to heat up the gravy.
Serve as an appetizer or on top of cooked noodles or rice.
These Easy Slow Cooker Meatballs are such a great comfort meal. Perfect for a weeknight served over rice or noodles and they also make awesome appetizers! Best cocktail meatballs ever!
Easy Slow Cooker Swedish Meatballs
Easy Slow Cooker Swedish Meatballs! This recipe uses frozen meatballs and a homemade sauce that everyone will be asking the recipe for!
Ingredients
- 1 bag (26 oz.) frozen homestyle meatballs
- ½ white onion chopped
- 10-12 large white mushrooms, sliced
- 2 cans Campbell’s condensed beef broth (use this brand it gives a rich, flavorful taste)
- 3 TB ketchup
- 2 cloves garlic, pressed
- 2 cups sour cream
Instructions
- First add the chopped onion to the crock pot. Then empty the bag of meatballs on top of the onions.
- Next place the sliced mushrooms on top of the meatballs.
- In a bowl, mix together the beef broth, the ketchup and the garlic.
- Pour over the meatballs cover and cook on high for 3 hours. After 3 hours, remove the
meatballs and mix in the sour cream. Return the meatballs to the slow cooker and cook for an additional 15 minutes to heat up the gravy. - Serve as an appetizer or on top of cooked noodles or rice.
