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Crockpot Swedish meatballs with egg noodles and parsley in a slow cooker.
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Crockpot Swedish Meatballs

These Crockpot Swedish Meatballs are tender frozen meatballs simmered in a rich, creamy gravy, then tossed with egg noodles. It's an easy family dinner with just 10 minutes of prep.
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4 servings

Ingredients

  • 32 oz frozen meatballs
  • 10.5 oz can cream of mushroom soup
  • 0.87 oz packet brown gravy
  • 2 cups beef broth
  • 2 tsp Worcestershire sauce
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp pepper
  • ½ tsp salt
  • 12 oz egg noodles
  • 1 cup sour cream
  • Fresh parsley to garnish

Instructions

  • Add meatballs, cream of mushroom soup, brown gravy mix, beef broth, worcestershire sauce and seasonings to the slow cooker.
  • Stir to combine and cook on high for 2 hours.
  • Stir in the sour cream after 2 hours of cooking.
  • Cook egg noodles according to package directions, add to the slow cooker, and toss.
  • Top with chopped parsley to serve.