What sides go well with slow cooker Swedish meatballs?

Slow cooker Swedish meatballs pair well with egg noodles, mashed potatoes, or rice. For vegetables, steamed green beans, roasted carrots, or sautéed broccoli complement the dish nicely. A simple side salad or crusty bread can also help balance the creamy sauce.

Can I use homemade meatballs in a slow cooker Swedish meatballs recipe?

Yes, you can use homemade meatballs. Cook them nearly all the way through before adding to the slow cooker to prevent excess grease in the sauce. Adjust the slow cooker time accordingly, usually 2-3 hours on low, to ensure the meatballs are fully cooked and tender.

How should I store and reheat leftovers of Swedish meatballs?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid separating the sauce. You can freeze the meatballs and sauce (without noodles) for up to 3 months; thaw overnight and reheat slowly for best texture.

What type of cream of mushroom soup is best for this recipe?

Use condensed cream of mushroom soup as it creates a thicker and creamier sauce. Regular, non-condensed soup tends to thin out the sauce too much. If needed, adjust the liquid by adding a little broth or water to reach your preferred consistency.

Is it better to cook Swedish meatballs on low or high in the slow cooker?

Cooking on high for 2-3 hours works well to keep meatballs juicy and tender. Cooking on low for 6-8 hours is also an option if you prefer a slower cook, but make sure not to overcook to avoid dry meatballs. Add sour cream just before serving to prevent curdling.

Slow Cooker Swedish Meatballs Recipe Easy 5 Ingredients

Ingredients

– One 10.75-ounce can of cream of mushroom soup (low sodium recommended)

– One 14-ounce can of beef broth (low sodium recommended)

– One packet of dry onion soup mix

– 2 tablespoons of steak sauce (or Worcestershire sauce as a substitute, or omitted)

– A 2-pound bag of frozen meatballs (preferably homestyle flavored, not Italian)

– 1 cup of sour cream (or plain Greek yogurt or a little heavy cream as substitutes)

– Optionally, a 12-ounce package of egg noodles for serving

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Instructions

1-First, whisk together one 10.75-ounce can of cream of mushroom soup, one 14-ounce can of beef broth, one packet of dry onion soup mix, and 2 tablespoons of steak sauce in a 5 to 6-quart slow cooker.

2-Next, add the 2-pound bag of frozen meatballs and stir to coat them evenly in the mixture.

3-Then, cover and cook on low for 6 to 8 hours or on high for 3 to 5 hours. Just before the meatballs are done, cook the 12-ounce package of egg noodles according to package instructions, then drain.

4-After cooking, stir in 1 cup of sour cream to the meatball mixture.

5-Finally, serve the meatballs over the noodles or mix them together for a hearty dish. This step ensures the sauce stays creamy and prevents curdling, a handy tip for the best results.

Last Step:

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Notes

🥄 Use low or no sodium broth and soup to control saltiness.
🌿 Add steak sauce for extra depth or omit it if preferred.
❄️ Refrigerate leftovers up to 3 days or freeze (without noodles) up to 3 months. Reheat gently.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 3 to 8 hours
Category: Main Course, Comfort Food
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 622 kcal
Sugar: 3 g
Sodium: 829 mg
Fat: 42 g
Carbohydrates: 27 g
Fiber: 1 g
Protein: 31 g