Sweedish Meatballs

Sweedish Meatballs

Photo by Bonnie O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    can Campbell’s cream of mushroom (or chicken) soup, low sodium

  • 1

    can College Inn beef broth, low sodium

  • 1

    packet Lipton’s dry onion soup mix

  • 2

    tbsps. A1 Steak sauce

  • 1

    (2 lb.) bag frozen meatballs

  • 1

    (8 0z.) container Daisy sour cream

  • 1

    (16 oz.) package of egg noodles

Directions

In a 5-6 quart slow cooker, mix undiluted soup with beef broth, onion soup mix and steak sauce, stir well. Add in the frozen meatballs. Cover and cook on low for 6-8 hours or on high 3-5 hours. When cooked, stir in sour cream. Cook noodles according to package directions, drain. Mix noodles and meatballs together or serve meatballs on top of noodles.

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