This guide gives a recipe guide for crockpot Swedish meatballs with egg noodles.
You will find clear steps and tips to prepare this dish.
What is Crockpot Swedish Meatballs With Egg Noodles?
This dish features small Swedish meatballs that cook slowly in a crockpot.
The meatballs sit in a creamy sauce. Egg noodles serve as the base.
The dish is simple and fills the plate with warm flavors.
Ingredients for Crockpot Swedish Meatballs With Egg Noodles
- 1 lb ground beef
- 1 lb ground pork
- 1 cup breadcrumbs
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 large egg
- 1/2 cup milk
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon dried oregano
- 4 cups beef broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 lb egg noodles
- 2 tablespoons butter
Directions for Crockpot Swedish Meatballs With Egg Noodles
Step 1
Gather all ingredients and tools. Check that you have a mixing bowl, a crockpot, a skillet, and a large pot.
Step 2
Mix ground beef, ground pork, breadcrumbs, chopped onion, minced garlic, egg, milk, Parmesan, salt, pepper, nutmeg, and oregano in a bowl. Stir until the meat and spices combine well.
Step 3
Form the meat mixture into small balls. Keep the meatballs about 1 inch in diameter. They should roll easily between your palms.
Step 4
Heat a skillet over medium heat. Brown the meatballs on all sides for a few minutes. Do not cook them fully; they will finish in the crockpot.
Step 5
Place the meatballs into the crockpot. Add the beef broth to cover the meatballs. Sprinkle the flour evenly over the meatballs.
Step 6
Stir in heavy cream slowly while the crockpot is running on low heat. Mix the sauce gently to combine the flour and cream with the broth.
Step 7
Set the crockpot to low and cook the meatballs for 4 to 6 hours. Check the seasoning after 3 hours and adjust salt and pepper as needed.
Step 8
While the meatballs cook, boil a large pot of water. Add the egg noodles and a pinch of salt. Cook until the noodles are tender. Drain the noodles and toss with butter.
Step 9
When the meatballs and sauce are ready, serve them over the egg noodles. Spoon extra sauce on top. Enjoy the warm, creamy dish.
Expert Tips for Crockpot Swedish Meatballs With Egg Noodles
Use fresh meat for the best taste.
Keep the meatballs small to ensure even cooking. Brown the meatballs lightly before adding them to the crockpot.
Stir the sauce gently to avoid lumps.
Do not overfill the crockpot. Use low heat to keep the meat tender. Adjust the seasoning at the end of cooking. Use quality broth and cream for a smooth sauce.
These steps help you achieve a dish with a balanced flavor and pleasing texture.
Crockpot Swedish Meatballs With Egg Noodles Variations
- Ground turkey blend
- Extra fresh herbs
- Mashed potato base
- Sour cream sauce
- Vegetable mix
Troubleshooting Common Issues
If the sauce is too thick, add a little more broth. If the sauce is thin, let the dish cook a few extra minutes with the lid off. If meatballs fall apart, check the amount of breadcrumbs and eggs in the mixture.
If the meatballs are undercooked, extend the cooking time on low. If the noodles are overcooked, reduce the boiling time. These adjustments help you fix small problems as they arise.
Things that I can serve with Crockpot Swedish Meatballs With Egg Noodles
- Steamed broccoli
- Green salad
- Roasted carrots
- Warm dinner rolls
- Pickled cucumbers
Topping Options for Crockpot Swedish Meatballs With Egg Noodles
| Topping Option | Note |
|---|---|
| Fresh parsley | Adds color and freshness |
| Chopped dill | Enhances the creamy sauce |
| Grated Parmesan | Provides extra saltiness |
| Crushed red pepper | Gives a slight heat boost |
| Lemon zest | Adds a bright, tangy flavor |
Storing, Freezing, and Reheating Crockpot Swedish Meatballs With Egg Noodles
Allow the dish to cool completely after cooking.
Place the meatballs and sauce in an airtight container. Store in the refrigerator for up to 3 days.
For freezing, use a freezer-safe container. Remove excess air to keep quality.
Freeze for up to 2 months.
To reheat, use a microwave or an oven. For the microwave, heat on medium power for 2 to 3 minutes.
For the oven, preheat to 350°F and heat for 10 to 15 minutes.
Stir the dish halfway to ensure even warming.
Ways to Make Crockpot Swedish Meatballs With Egg Noodles
- Slow cooker method
- Instant Pot method
- Oven braising
- Stovetop simmering
Each method offers a slight change in taste and texture. Slow cooking gives a tender finish. The Instant Pot reduces cooking time. Oven braising gives a richer sauce. Stovetop simmering provides control over the sauce.
Faq
Q: Can I use only beef or pork for the meatballs?
A: Yes, you can use one type of meat. A blend gives a richer flavor, but single meats work too.
Q: Can I brown the meatballs in the crockpot?
A: You can, but browning in a skillet adds extra flavor. It also gives the meatballs a firmer texture.
Q: How thick should the sauce be?
A: The sauce should be thick but pourable. You can stir in more flour or cream to adjust the thickness.
Q: Can I use gluten-free breadcrumbs and flour?
A: Yes, you can use gluten-free products. They work well and keep the dish safe for those with gluten sensitivity.
Q: Can I add vegetables to the sauce?
A: Yes, add diced carrots or peas. They bring extra color and nutrients.
Q: How long do the noodles need to cook?
A: Egg noodles usually cook in 7 to 10 minutes. Check for tenderness before draining.
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the meatballs and sauce in advance. Store them in the fridge and reheat before serving.
Q: Can I reheat the dish without drying out the noodles?
A: Yes, add a little water or broth when reheating. This keeps the noodles soft.
Conclusion
This recipe gives a clear guide for crockpot Swedish meatballs with egg noodles.
Follow the steps and enjoy a warm, hearty dish.
Crockpot Swedish Meatballs with Egg Noodles
Equipment
- 1 Slow Cooker 6-qt or larger
- 1 Skillet For browning meatballs
- 1 Mixing bowls For meatball mixture
- 1 Colander For draining egg noodles
Ingredients
- 1 lb Ground beef 80/20 $3.00
- ½ lb Ground pork $2.00
- 1 cup Breadcrumbs Plain or Italian $0.75
- 1 medium Onion Finely chopped $0.50
- 1 large Egg $0.10
- ¼ cup Milk $0.20
- 1 tsp Garlic powder $0.05
- 1 tbsp Worcestershire sauce $0.15
- 1 tsp Salt Divided $0.02
- ½ tsp Black pepper $0.02
- Gravy
- Amount Unit Name Notes Cost
- ¼ cup Butter Unsalted $0.50
- ¼ cup All-purpose flour $0.10
- 3 cups Beef broth Low-sodium $1.00
- 1 cup Sour cream Plain $1.00
- 1 pkg Cream of mushroom soup Dry mix 1 oz $0.50
- Egg Noodles
- Amount Unit Name Notes Cost
- 12 oz Egg noodles $1.50
Instructions
- Prepare Meatballs:
- In a bowl, mix ground beef, pork, breadcrumbs, onion, egg, milk, garlic powder, Worcestershire sauce, ½ tsp salt, and pepper.
- Form into 1.5-inch meatballs (about 24 total).
- Brown Meatballs:
- Heat skillet over medium heat. Brown meatballs in batches. Do not fully cook—just sear.
- Slow Cooker Setup:
- Place meatballs in the slow cooker.
- Make Gravy:
- Melt butter in a skillet. Stir in flour to make a roux. Gradually whisk in beef broth until smooth.
- Pour gravy over meatballs in the cooker. Add cream of mushroom soup mix.
- Cook:
- Cover and cook on low for 4–5 hours.
- Serve:
- Boil egg noodles according to package instructions (8–10 minutes).
- Stir sour cream into the meatball mixture. Serve meatballs and gravy over noodles.
Notes
-
Freezer-Friendly: Assemble meatballs and gravy in freezer bags. Thaw overnight before cooking.
-
Budget Tip: Use store-brand breadcrumbs and soup mix to save $1–$2.
-
Variations: Add mushrooms or peas to the gravy; use gluten-free noodles.
