These Swedish meatballs are even better than IKEA’s if I do say so myself. And, it makes tons of little meatballs which are perfect for sharing with a large family or having leftovers. You have to get the cranberry sauce with it as well. The sweetness of it adds the perfect touch to this meatball flavor. You might even want to add that to the meatballs you make at home!
Forget all that freaky super healthy food. Everyone loves meatballs and should stick with these always! My, oh my, let’s be honest, you are going to love these and forget all about that side salad.
Ingredients
1 can Campbell’s cream of mushroom (or chicken) soup, low sodium
1 can Swanson beef broth, low sodium
1 packet Hidden Valley dry onion soup mix
2 tbsp. A1 steak sauce
1 (2 lb.) bag frozen meatballs
1 (8 oz.) container Daisy sour cream (1 cup)
1 (16 oz.) package egg noodles
Instructions
In a 5-6 quart slow cooker, mix undiluted soup with beef broth, onion soup mix and steak sauce.
Stir well.
Then add in frozen meatballs.
Cover and cook on low for 6-8 hours or on high 3-5 hours.
After meatball mixture has cooked, stir in sour cream.
At this time, put a pot of water on the oven to boil for your egg noodles (make according to package directions.)
Drain noodles well when done.
Mix noodles and meatballs together or serve meatballs on top of noodles.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Use your favorite steak sauce instead of the A1.
