This easy recipe for Swedish style creamy meatballs is made with just 5 ingredients including cream of mushroom soup, French Onion soup and sour cream. Made with homemade or frozen meatballs. Everything cooks in the crockpot! Serve over warm egg noodles. An easy and delicious recipe to make for weeknight dinners. No trip to Ikea required!
32ozfrozen meatballs turkey, pork or beef (unseasoned)
14ozcan beef broth
10.5ozcan cream of mushroom soup (condensed)
10.5ozcan French onion soup (condensed)
½cupsour cream,room temperature
chopped green onions for garnish,optional
Add frozen meatballs, beef broth, Cream of Mushroom soup, and French Onion soup to the crockpot. Cook on low for 2 hours or high for 1 hour.
Stir in sour cream right before serving. *See notes to prevent curdling
Prepare egg noddles according to package.
Serve meatballs and sauce over warm, cooked and buttered eggs noodles and top with green onions for garnish (optional).
*To prevent sour cream from curdling, make sure sour cream is not being added to the sauce cold. You can allow the sour cream to get to room temperature and/or temper the sour cream by adding a tbsp of the hot liquid from the cooked meatballs to the sour cream to warm it up before adding it. Before sure to stir in sour cream right before serving, not before cooking.For extra sauce, double the sauce ingredients.To thicken the sauce, you can melt 1 tbsp of butter in a microwavable cup. Stir in a tbsp of flour using a fork. Microwave again until bubbling (about 30-45 seconds). Add this butter and flour mixture to the sauce and stir to combine.