Crockpot Swedish Meatballs
By Julee
Crockpot Swedish Meatballs with mushrooms, gravy, spices. At the end add sour cream and serve over noodles for a hearty, creamy meal.
Rate this recipe
4.6/5
(23 Votes)
Ingredients
- 2 (12-ounce) jars beef gravy, or 3 cups prepared brown gravy
- 1 pound mushrooms, sliced
- 2 tablespoons butter
- 1 large onion, cut in chunks
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon allspice
- 2 pounds frozen meatballs, thawed
- 1 cup (8 ounces) sour cream
- 12 ounces medium egg noodles, cooked and drained
Details
Servings 6
Preparation
Step 1
Sauté mushrooms in butter until tender.
In crockpot, combine mushrooms, gravy, onion, Worcestershire sauce, and allspice. Stir meatballs into the sauce. Cover and cook on LOW for 6 hours.
Gradually stir about 1/2 cup of the hot gravy mixture into the sour cream. Stir the sour cream mixture into the slow cooker mixture.
Serve meatballs over hot buttered noodles.
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