If you love Swedish meatballs, but want it adapted to be even simpler, look no further than this Crock Pot Swedish Meatballs recipe! I think Swedish meatballs (AKA IKEA Meatballs) are so comforting, especially on a cold or rainy day. This dish feels like a warm hug while being super easy to assemble.
When I have made Swedish meatballs in the past on the stove top, I normally don’t do it with these exact ingredients. I normally make it without canned “cream of” soups and instead do something with a roux and use milk and/or heavy cream. But this method does really well for crock pot Swedish meatballs and to make it super simple!
Into the crock pot, mix the can of cream of mushroom soup, Worcestershire, the broth, and onion soup mix.
In a separate bowl, mix together the ground beef, mayonnaise, breadcrumbs, salt, pepper, garlic powder, and Italian seasoning until everything is well combined.
Scoop about 2 tablespoons of the meat at a time and roll into balls, placing them into your crock pot in the soup mixture.
Cover with lid and cook on low for 6 hours or high for 4.
When ready to serve, cook your egg noodles according to package instructions on the stove. Drain and set aside.
Into crockpot, stir in your container of sour cream. Taste and add additional salt if needed, and then gently fold in cooked, drained egg noodles.
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