Slow Cooker Swedish Meatballs

Another good slow cooker recipe! We have been making a ton of slow cooker and Instant Pot recipes lately because they travel well to my mother-in-laws house.

Slow Cooker Swedish Meatballs

Ingredients:

• 26 oz bag of frozen meatballs
• 10 oz can cream of mushroom (or chicken) soup
• 2 cups of beef broth
• 1 tbsp of Worcestershire sauce
• 1 tbsp Steak Sauce
• 1 tbsp Dijon mustard
• 1/2 tsp each of salt and pepper
• 1 tsp each of parsley flakes and onion powder
• 1 tbsp of minced garlic
• 1 onion chopped
• 1/2 cup of sour cream
• 12 oz bag egg noodles

Directions:

1. Add one bag of frozen meatballs to a crockpot. Next, add cream of mushroom soup, beef broth, Worcestershire sauce, Steak sauce, and Dijon mustard.
2. Season everything with salt, pepper, parsley, onion powder, and minced garlic in a slow cooker. Add a small chopped onion and stir everything together well.
3. Cook on low for 4-6 hours. After 4-6 hours boil 12 oz of egg noddles according to the directions on the package.
4. Add sour cream and 12 oz of cooked egg noodles to the crockpot and stir well. Top with dried parsley. Enjoy!!

Marsha's Notes:

I found that using both chopped onion and onion powder made for a rather potent onion taste, so I would next time just use one or the other. It also makes a huge difference on how strong the chopped onion is that you are using and how much you like onion flavor.