This recipe for slow-cooker Swedish meatballs is sponsored by Johnsonville Sausage.
As the days start getting shorter and the nighttime temps drop, I begin to seriously *crave* winter comfort foods. The Crock-Pot takes a permanent place on my counter as slow-cooker recipes start to hold a regular place in our family's weekly meal plans.
I often find myself looking for traditional recipes that can be modified to be slow-cooker friendly. There's something magical about a slow-cooker meal (especially for busy moms)...
Walking into the kitchen after a meal's been roasting in the Crock-Pot all day brings an instant smile to your face. And when the wonderful, house-filling scent of a hot, home-cooked dinner hits your nose, it can take a dreary winter afternoon from feeling like this...
...and turn it into THIS!
Suddenly, instead of saying, "It's winter..." with a cringe and an exasperated sigh, you're saying, "Mmmmm... It's winter!" with a giddy sniff of the air and a smile of utter delight.
So get out your slow cooker, you've got to try this recipe.
Slow-Cooker Swedish Meatballs
A friend of mine recently mentioned making Swedish meatballs on the stovetop. I liked the idea, but I'm not really what you'd call a "roux expert," and (to be honest), I really don't like to touch raw meat if I can help it. Still, I kept daydreaming about sitting down to a meal of savory Swedish meatballs over egg noodles. I decided to create a workaround for myself using the slow cooker. And, if I do say so myself, it turned out delicious.
Here are two ways to keep this Swedish meatball recipe beyond easy:
- Skip making meatballs. I skipped an entire step of the classic recipe; I used pre-cooked Johnsonville Homestyle Meatballs from the grocer’s freezer aisle. What I love about Johnsonville meatballs is that they don't have any artificial flavors (or colors) and they are made with all real ingredients. Well, that and the blend of spices in them that makes them taste great too.
- Skip making a roux. Cream can go a bit funky in the Crock-Pot if you're not careful. Instead, use a can of condensed Cream of Mushroom soup as the base!
This recipe literally took 10 minutes of prep in the morning and 10 minutes right before dinner.
Shall we get started?
Morning Prep — 10 Minutes
Make sure you have all the ingredients on hand. Here's what you'll need to make slow-cooker Swedish meatballs. (The full ingredient list and recipe will follow, so read on to get the gist of how easy this is to make.)
To get started, you're going to whisk together the undiluted soup with the beef broth, brown mustard, Worcestershire sauce, and steak sauce. Next, add the frozen, fully-cooked Johnsonville Homestyle Meatballs into the Crock-Pot and stir until they're fully coated in sauce.
Cover the slow cooker, and go on with your day!
You'll want to cook the meatballs on low for 6-8 hours. If you're like me and always running behind, you can also cook them on high for 3-5 hours instead.
Print or pin this handy-dandy slow-cooker conversion chart: chalkboard / white.
It's a super helpful resource to keep at your fingertips.
Dinner Prep — 10 minutes
Open the lid... Doesn't that smell Ahhhh-mazing?!?
Before you move on and finish your slow-cooker Swedish meatballs, you'll want to pause here to get your egg noodles rolling.
Ok, now is the time for the secret ingredient...
Yep, sour cream.
Stir the sour cream in thoroughly till it's heated through. Then top with fresh parsley, if you happen to have it. The sour cream gives the sauce a smooth, creamy texture. Oh, it's heaven.
And that's it, ready to serve. Easy peasy.
You can mix the egg noodles directly into the Crock-Pot or put down a bed of noodles on each plate and spoon the Swedish meatballs over the top.
Below is a printer-friendly version of the recipe...
Slow-Cooker Swedish Meatballs
This meal is perfect for a special family gathering (when you want to spend your time visiting, not cooking), a day when your schedule feels packed, or any time when some comfort food would really “hit the spot.”
- 1 teaspoon Brown mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoon Steak Sauce
- 1 10oz Can Low sodium cream of mushroom soup
- 1 ¼ Cups Beef broth (or 10oz can)
- 1 (24oz) Bag Johnsonville Homestyle Meatballs
- 1 Cup Sour cream
- 1 16oz package Egg noodles
- In a 5-6 quart slow cooker, whisk undiluted soup with beef broth, brown mustard, Worchestershire sauce, and steak sauce.
- Add frozen Johnsonville Homestyle Meatballs. Stir well.
- Cover and cook on low for 6-8 hours or on high 3-5 hours.
- After meatball mixture has cooked, gently stir in sour cream.
- Boil water and make egg noodles according to package directions.
- Mix noodles and meatballs together in slow cooker, or serve meatballs on top of noodles.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 337Total Fat 15gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 68mgSodium 1262mgCarbohydrates 40gFiber 2gSugar 5gProtein 10g
Disclaimer: Nutrition calculation is automatically calculated and may be inaccurate.
This meal is perfect for a special family gathering (when you want to spend your time visiting, not cooking), a day when your schedule feels packed, or any time when some comfort food would really "hit the spot."
Do you have a recipe you've modified for the slow cooker? Be sure to share it below in the comments
For more recipe inspiration, follow my Sunday Dinners and Creative Family Kitchen Pinterest board. And be sure to follow Johnsonville on Pinterest for ongoing family recipe ideas. They've got a great collection there, too.
PS: Thanks again to Johnsonville Italian Sausage for inspiring this Sausage Sunday recipe.
Disclosure of Material Connection:This is a "sponsored post." The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising." This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.