If you enjoy making set it and forget meals that don’t taste like dung you will LOVE this crock pot Swedish meatball recipe. It’s effortless and tasty!

Check out what my pal, Erin, over at Making Memories With Your Kids, had to say about this recipe:

The weather here has been ridiculous.  It is cold and rainy – crazy rainy.  I’m starting to mold!  So what do I want?  You know, besides desserts?  Comfort food.  Warm, delicious comfort food.

The weather hasn’t been bad at all where I live. Actually, it’s been unseasonably warm. However, that won’t stop me from making these magnificent meatballs.

Ingredients

1 can Campbell’s Cream of Mushroom soup

1 can College Inn beef broth

1 package Lipton dry onion soup mix

2 Tbsp. A1 Steak Sauce

1 bag (2 lbs.) frozen meatballs

1 cup Daisy sour cream

1 (16 oz.) bag egg noodles

Instructions:

In your crock pot, add soup, beef broth, onion soup mix and steak sauce. Mix well.

Add frozen meatballs and stir to coat.

Cook on low for 6-8 hours or high 3-5 hours.

When meatballs are ready, stir in sour cream.

Cook your egg noodles according to package directions.

Add noodles to meatball mixture and stir gently.

Serve.

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Quick Tip: Serve with noodles, rice, or mashed potatoes.

Big thanks to Making Memories With Your Kids for this delicious recipe.