Slow cooker meatballs with sauce are made with basic ingredients, and are so flavorful! Serve over rice, mashed potatoes or noodles.
You might also like our IKEA copycat Swedish meatball dinner!
Watch our step by step video!
Meatballs are one of those things that I never make from scratch. I always buy the frozen because they are so versatile and easy to toss in the oven or in a slow cooker. These meatballs with sauce are so delicious! We like them with mashed potatoes or egg noodles.
Slow Cooker Meatballs and Sauce
Off topic: Do you sprinkle your meals with parsley?
Confession: I only buy parsley when I'm doing food photography and am afraid a recipe looks bland because it is lacking in color. I never add it to our meals otherwise, but am curious if others do!
Ingredients:
- 32 oz. bag frozen meatballs (can also use 28 oz. bag)
- 1 can cream of mushroom soup
- 2 cans beef broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon pepper
- 2 Tbsp. Worcestershire sauce
- 1 cup sour cream (regular or light)
- 2 Tbsp. corn starch
- 2 Tbsp. water
Everything comes together quickly and simmers in the slow cooker on high for 3-4 hours or on low for 5-6 hours. I like thickening the sauce a bit with a corn starch and water slurry at the end before pouring a generous amount of sauce over my noodles.
Note: add the sour cream at the end, not with the frozen meatballs. It does not need to cook for hours, and this will prevent it from curdling.
These meatballs reheat well, making them great for leftovers. One pot will serve 6-8 people.
Slow Cooker Meatballs and Sauce Recipe
Slow Cooker Meatballs and Sauce
Equipment
- slow cooker
Ingredients
- 1 can cream of mushroom soup
- 2 cans beef broth
- 2 Tbsp. Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon ground black pepper
- 32 oz. bag frozen meatballs (can also use 28 oz. bag)
- 1 cup sour cream
- 2 Tbsp. cornstarch
- 4 Tbsp. water
Instructions
- Whisk cream of mushroom soup and beef broth together in slow cooker.
- Add Worchestersire sauce, garlic powder, onion powder, paprika and pepper.
- Add frozen meatballs and stir.
- Cook on high 3-4 hours or low 5-6 hours.
- Before serving, add sour cream to the slow cooker and stir.
- Mix water and cornstarch together to make a slurry. Add to slow cooker, stir, and let sit 5-10 minutes. Sauce will thicken slightly to create a gravy.
- Serve over noodles, mashed potatoes or rice.
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