Prep time: 10 mins | Cook time: 2–3 hours (High) or 4–5 hours (Low) | Servings: 6
Ingredients
- The Protein: 1 bag (24–32 oz) frozen cooked Swedish meatballs (beef or turkey).
- The Pasta: 12 oz wide egg noodles.
- The Sauce Base:
- 2 cans (10.5 oz each) condensed cream of mushroom soup.
- 1 packet (1 oz) dry onion soup mix or brown gravy mix.
- 2 cups beef broth.
- 1 tbsp Worcestershire sauce.
- 1/2 tsp garlic powder.
- The Creaminess: 1 cup sour cream or heavy cream.
- Garnish: Fresh chopped parsley.
Instructions
- Combine: In your slow cooker, whisk together the cream of mushroom soup, beef broth, dry soup/gravy mix, Worcestershire sauce, and garlic powder until smooth.
- Add Meatballs: Stir in the frozen meatballs until they are well-coated in the sauce.
- Slow Cook: Cover and cook on Low for 4–5 hours or High for 2–3 hours until the meatballs are heated through and the sauce is bubbling.
- Cook Pasta: About 15 minutes before serving, cook the egg noodles on the stovetop according to package directions until al dente. Drain well.
- Finish the Sauce: Stir the sour cream into the slow cooker until fully incorporated.
- Toss: Add the cooked egg noodles directly into the slow cooker and toss gently to coat everything in the creamy gravy.
- Serve: Garnish with fresh parsley and serve immediately.