Description
Comforting slow‑cooked Swedish meatballs in a creamy, savory sauce—effortless dump‑and‑go comfort food, perfect over noodles or mashed potatoes.
Ingredients
- 1 32‑ounce package frozen homestyle meatballs
- 1½ cups low‑sodium beef broth
- 1 can cream of mushroom soup
- ½ cup half and half
- ½ cup sour cream
- 2 Tbsp cornstarch
- 2 Tbsp Worcestershire sauce
- ½ tsp salt
- ½ tsp pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- Fresh chopped parsley (optional, for garnish)
Instructions
- Place the frozen meatballs into the slow cooker.
- In a large bowl, whisk together the beef broth, cream of mushroom soup, half and half, sour cream, cornstarch, Worcestershire sauce, salt, pepper, onion powder, garlic powder, and paprika until completely smooth and well combined.
- Pour the sauce mixture over the meatballs in the slow cooker.
- Cover and cook on High for 3–4 hours, or on Low for 6–7 hours.
- Garnish with fresh chopped parsley, if desired. Serve over cooked egg noodles, mashed potatoes, or your choice of base.
Notes
- Serve with pasta, rice, quinoa, or your favorite veggies.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing is not recommended due to dairy-based sauce breaking down over time.
- For faster prep: bake meatballs per package instructions, make sauce on stovetop, then mix and serve.
- To reduce cleanup, use a slow cooker liner.
- Optional add‑ins/variations: swap paprika or add nutmeg/allspice, sear meatballs before adding, brighten with a squeeze of lemon juice, or use steak sauce instead of Worcestershire.
Nutrition
- Serving Size: 1 serving
- Calories: 206 kcal
