Best Crockpot Swedish Meatballs Recipes

Grandma Edie's Really Easy Swedish Meatballs in the Crockpot image

Provided by Viclynn

Time 5h5m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 (10 1/2 ounce) cans cream of celery soup (low sodium preferred)
2 beef bouillon cubes
2 tablespoons instant ground coffee
1/2 cup milk
1 lb frozen italian style meatballs (or use your own homemade)

Steps:

In crockpot, stir together first four ingredients (use a crockpot liner for really easy clean up!). Add meatballs and stir. Cook on low for 4-5 hours until heated through. Add salt and pepper for taste, if desired, but watch the salt -- if not using low sodium soup, can quickly become too salty for my taste.
This recipe makes quite a bit of good gravy to serve over hot noodles or potatoes. Yum!

Nutrition Facts : Calories 131, Fat 7.9, SaturatedFat 2.4, Cholesterol 20.8, Sodium 1447.9, Carbohydrate 12.3, Fiber 0.9, Sugar 2.3, Protein 3.2

Crockpot Swedish Meatballs Recipe - (4.6/5) image

Provided by Julee

Number Of Ingredients 9

2 (12-ounce) jars beef gravy, or 3 cups prepared brown gravy
1 pound mushrooms, sliced
2 tablespoons butter
1 large onion, cut in chunks
1 tablespoon Worcestershire sauce
1/4 teaspoon allspice
2 pounds frozen meatballs, thawed
1 cup (8 ounces) sour cream
12 ounces medium egg noodles, cooked and drained

Steps:

Sauté mushrooms in butter until tender. In crockpot, combine mushrooms, gravy, onion, Worcestershire sauce, and allspice. Stir meatballs into the sauce. Cover and cook on LOW for 6 hours. 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. Serve meatballs over hot buttered noodles.