Swedish Meatball Pasta in Crockpot. A creamy and comforting pasta dish featuring tender meatballs in a rich sauce, cooked effortlessly in a crockpot. Perfect for a cozy weeknight dinner.
Ingredients
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1 bag (approximately 24-26 oz) frozen homestyle meatballs
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1 can (10.5 oz) cream of mushroom soup
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1 can (10.5 oz) cream of chicken soup
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1 packet brown gravy mix
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2 cups beef broth
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1 cup sour cream
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12 oz egg noodles
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1 teaspoon garlic powder
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1/2 teaspoon black pepper
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Parsley (chopped into 1 Tablespoon) to garnish
Swedish Meatball Pasta: Instructions
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Put the frozen meatballs in the crockpot.
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Put the cream of mushroom soup, cream of chicken soup, brown gravy mix, and beef broth into the pot.
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Cook on LOW for 4-5 hours or HIGH for 2-3 hours until meatballs are cooked and sauce is creamy.
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About 20 minutes before serving, cook the egg noodles as per package directions and drain.
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Stir the sour cream into the sauce in the crockpot until it is smooth and creamy.
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Add the cooked egg noodles to the crockpot and stir gently to coat noodles with sauce.
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Before serving, sprinkle chopped parsley on top.