What to do without Costco? I have had a bag of turkey meatballs in the freezer for awhile. The truth is we didn’t really like them! Not to waste I found this slow cooker recipe for Swedish meatballs and I got the chance to use them all up, never to buy again. If you have been following for sometime you will know that I had previously made meatballs for use with pasta. This recipe called for frozen ones. Et voila! Actually they tasted awesome…great for a buffet table.
Slow Cooker/Crock Pot Swedish Meatballs
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
sliced mushrooms (optional)
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.
Cover and cook on low for 6-8 hours or on high 3-5 hours. (My slow cooker is always faster than the recipe calls for, in this case they were done in about 4 1/2 hours.
After meatball mixture is almost cooked, add in the sliced mushrooms and 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. Or serve meatballs on top of noodles.
Note: Low sodium is my personal preference for this to keep it from being too salty. If I’m serving for a crowd, I will mix together noodles and meatballs 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, noodles and sauce as they like.