Crockpot Swedish Meatballs with Egg Noodles
Slow-cooked meatballs in rich gravy, served over egg noodles. Perfect for family dinners.
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.
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Variations: Add mushrooms or peas to the gravy; use gluten-free noodles.