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Swedish Meatballs Image
@aannmiller

Swedish Meatballs

Prep 15m
Cook 6h
Total 6h 15m

Ingredients

6 servings

Steps

1
1. In a 5-6 quart crockpot, mix cream of mushroom soup with beef broth, onion soup mix and steak sauce. Whisk together well.
2
2. Then add in frozen meatballs. Cover and cook on low for 6-8 hours or on high 3-5 hours.
3
3. Just before meatballs are done, put a pot of water on the oven to boil for your egg noodles (make according to package directions) Drain noodles well when done.
4
4. After meatballs have finished cooking, stir in sour cream.
5
5. Mix noodles and meatballs together or serve meatballs on top of noodles.

Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

  • Calories 733kcal 36%
  • Fat 38g 58%
  • Saturated Fat 16g 80%
  • Carbohydrates 57g 19%
  • Fiber 3g 12%
  • Sugar 10g 20%
  • Protein 35g 70%
  • Cholesterol 125mg 41%
  • Sodium 1,100mg 45%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

Creamy dishes aren't always great to freeze. They won't always heat up well and sometimes
the gravy sort of separates when you go to reheat so I don't recommend freezing unless you
perhaps have one of those machines with the special bags that sucks all the air out and then
you can heat it up by boiling the bag in a pan (as long as the bag is boil-safe.) Otherwise,
probably not wise to freeze.

You can store leftovers in the refrigerator (in an airtight lidded container) for up to 3 days.
Just put it in a pot on the stove to reheat or in the microwave.

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