• 2 - 12 oz. beef gravy, jars or 3 cups prepared brown gravy
  • 1 lb. sliced mushrooms
  • 2 T. butter
  • 1 large onion, cut in chunks
  • 1 T. Worcestershire sauce
  • 1/4 tsp. allspice
  • 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. Sauté mushrooms in butter until tender.
  2. In a slow cooker, combine mushrooms, gravy, onion, Worcestershire sauce, and allspice.
  3. Stir meatballs into the sauce.
  4. Cover. Cook on Low for 6 hours.
  5. 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.
  6. Serve meatballs over hot buttered noodles or with a side of Slow Cooker Mashed Potatoes.

Note: Can make your own meatballs with ground beef or ground turkey if you desire.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Swedish Meatballs Nutrition **

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