Crock Pot Swedish Meatballs

By RoketJSquerl

Ingredients

• 1 can cream of mushroom (or chicken) soup, low sodium*
• 1 can beef broth, low sodium*
• 1 packet dry onion soup mix
• 2 tbsp. A1 steak sauce
• 1 (2 lb.) bag frozen meatballs
• 1 (8 oz.) container sour cream (1 cup)
• 1 (16 oz.) package egg noodles

Details

Servings 1
Adapted from thecountrycook.net

Preparation

Step 1

In a 5-6 quart slow cooker, mix undiluted soup with beef broth, onion soup mix and steak sauce. Stir well.

Then add in frozen meatballs.

When meatballs are ready, stir in sour cream.

At this time, put a pot of water on the oven to boil for your egg noodles (make according to package directions.) Drain noodles well when done.

Mix noodles and meatballs together.

If I'm serving for a crowd, I will mix together and keep my crock pot on the 'warm' or 'buffet' setting. But when it's just my family, everyone can serve themselves and grab as many meatballs and sauce as they like.

This recipe sounds quick and yummy, however, the best part of a Swedish meatball to me is the wonderful spice mixture. I see that your bag of frozen meatballs are Swedish style meatballs and they probably have the spices in them but here in the Northwest we don't have those. Any suggestions for spices to make these truly Swedish? Thanks!