• 3 cups of brown gravy
  • 1 lb. sliced mushrooms
  • 1 large onion, minced
  • 1 T. Worcestershire sauce
  • 1/2 tsp. allspice
  • 1/2 tsp. nutmeg
  • 2 lbs. frozen meatballs, thawed
  • 1 c. sour cream, (8 ounces)
  • 12 oz. egg noodles, medium, cooked and drained

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I like to make my own meatballs, and freeze them ahead of time for this recipe! Saves on very little prep time! Holidays are always a good time of the year to serve Meatballs!

  1. Place mushrooms, gravy, onions, Worcestershire sauce, allspice and nutmeg in a 6-Quart slow cooker. Stir well.
  2. Add meatballs and mix to incorporate well into the sauce.
  3. Cover and Cook on Low for 6 hours.
  4. Temper the sour cream: Place 1 cup of sour cream in a small bowl.  Add 3 T. of the hot gravy from the slow cooker and stir well.  Repeat with 3 more T. of gravy.  Transfer sour cream mixture into slow cooker and stir just until combined.
  5. Serve meatballs over egg noodles or with a side of Slow Cooker Mashed Potatoes.

Note: You can make your own meatballs with ground beef or ground turkey if you desire. Also gravy is plentiful! YUM!

Happy Crocking!

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Slow Cooker Swedish Meatballs Nutrition **

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