Rich & Creamy Slow-Cooker Meatballs
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How to Make Rich & Creamy Slow-Cooker Meatballs
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This is a rich and creamy meatball dish that is reminiscent of the famous Swedish Meatballs, but so much easier! You can make your own meatballs with your favorite recipe, or use quick and convenient frozen ones.
Either way, the delicious gravy will enhance their flavor and is wonderful when served over hot egg noodles, or boiled or mashed potatoes. It even makes an absolutely out of this world meatball grinder! :)
Rich & Creamy Slow-Cooker Meatballs
This is a rich and creamy meatball dish that is reminiscent of the famous Swedish Meatballs, but so much easier!
Ingredients:
- 1 32 oz bag frozen meatballs OR 2 lbs of homemade meatballs
- 10 oz can cream of mushroom soup (can use reduced-sodium or reduced fat)
- 1 14 oz jar Alfredo pasta sauce , such as Bertolli’s
- 1/2 cup low-fat sour cream
- 1 can beef consommé
- 1 tsp dried parsley
Directions:
- Add the cream of mushroom soup, Alfredo sauce, and beef consommé to the crock pot and blend well.
- Add meatballs, and stir to coat.
- Cook on low for 6 to 8 hours, stirring occasionally if possible.
- About an hour before you’re ready to serve, blend in the sour cream, and allow it to heat through.
- Just before serving, sprinkle with parsley.
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Holly
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
You didn’t say if the meatballs are cooked before going in the crockpot … Thank – you!
Yes, the meatballs should be cooked first. :)