Swedish Meatballs

Name: Slow Cooker Swedish Meatballs with Egg Noodles
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 26 oz frozen meatballs; 1 (10.5 oz) can cream of mushroom soup; 2 cups beef broth; 1 tbsp Worcestershire sauce; 2 tbsp steak sauce; 1 tbsp Dijon mustard; 1 (1 oz) packet ranch seasoning mix; 1 tbsp minced garlic; 1 small onion, diced; 12 oz egg noodles, cooked; 1/2 cup sour cream; 1 tbsp dried parsley, for garnish

Slow cooker Swedish meatballs combine frozen meatballs with a tangy mushroom sauce made from cream of mushroom soup, beef broth, and seasonings, served over egg noodles. This dump-and-go recipe requires minimal prep and delivers comfort-food results in under 4 hours.

⚡Slow Cooker

🌍American 🏷️Swedish meatballs 🏷️Meatballs 🏷️Slow cooker 🏷️Crockpot recipe

🏷️Comfort food

🏷️Weeknight dinner

-0:00

cookinginthemidwestonTikTok

Total

5h 10m

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

-0:00

cookinginthemidwestonTikTok

Ingredients

26 oz frozen meatballs
1 (10.5 oz) can cream of mushroom soup
2 cups beef broth
1 tbsp Worcestershire sauce
2 tbsp steak sauce
1 tbsp Dijon mustard
1 (1 oz) packet ranch seasoning mix
1 tbsp minced garlic
1 small onion, diced
12 oz egg noodles, cooked
1/2 cup sour cream
1 tbsp dried parsley, for garnishoptional

12 Ingredients

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Instructions

1
To your slow cooker, add the frozen meatballs, cream of mushroom soup, and beef broth.
2
Add the Worcestershire sauce, steak sauce, Dijon mustard, ranch seasoning mix, minced garlic, and diced onion.
3
Stir all the ingredients together until well combined.
4
Place the lid on the slow cooker and cook on low for 4 to 6 hours.
5
Once the meatballs are cooked, stir in the cooked egg noodles and sour cream until everything is coated in the creamy sauce.
6
Garnish with dried parsley and serve immediately.

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Tips & Notes

Pro tips

Stir the sauce halfway through cooking on low to ensure even heating and prevent the edges from drying out.
Cook egg noodles separately and toss with the meatball mixture just before serving to prevent them from absorbing excess liquid and becoming mushy.
Taste the sauce before serving and adjust seasonings—the Worcestershire and steak sauce flavors intensify as the recipe cooks, so go easy on salt.

Substitutions

Cream of chicken soup → cream of mushroom soup (lighter flavor, no change to cooking time)
Beef broth → chicken broth or vegetable broth (reduces savory depth slightly)
Ranch seasoning → Italian seasoning mix (1 tbsp, changes flavor profile to Italian-style)
Egg noodles → mashed potatoes, rice, or crusty bread (texture change only)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat or in the slow cooker on low, adding a splash of broth if the sauce thickens. Freeze meatballs and sauce in airtight containers for up to 3 months; thaw overnight before reheating.