foryoueats
No results to search

Swedish Meatballs

Prep 15m
·
Cook 6h
·
Total 6h 15m
Swedish Meatballs Image
April @aannmiller

Ingredients

(Servings: 6)

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

  • 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.

Comments

Sign in to leave a comment.