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meatballs and egg noddles on plate
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Slow Cooker Meatballs and Sauce

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 slurry at the end before pouring a generous amount of sauce over my noodles.
Course Main Course
Cuisine American
Keyword ikea meatballs, swedish meatballs
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 8
Calories 425kcal


  • slow cooker


  • 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
  • 1/2 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


  • 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.



Calories: 425kcal