Swedish Meatballs

 in Favorite Recipes by

Provided by Conner Wright for the May 2022 issue of BurlesonNOW Magazine.

  • 1 14.5-oz. can (or 2 cups) low-sodium beef broth
  • 1 10.5-oz. can cream of mushroom soup
  • 2 Tbsp. A1 Steak Sauce
  • 1 pkg. dry onion soup mix
  • 1 2-lb. bag frozen meatballs of your choice
  • 1 16-oz. pkg. egg noodles 
  • 1 cup plain Greek yogurt (or substitute sour cream)
  1. In a small bowl, mix the broth, mushroom soup, steak sauce and onion soup mix.
  2. In a 5- to 6-qt. slow cooker, pour in the bag of meatballs; cover with the sauce mixture. Cook on low for 6-8 hours or on high for 3-5 hours.
  3. When the meatballs are almost done, cook the noodles according to the package instructions.
  4. Stir the yogurt/sour cream into the meatballs and sauce.
  5. When the noodles are done, pour them in with the meatballs. Mix everything together and enjoy!