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Crockpot Swedish Meatball Pasta

Crockpot Swedish Meatball Pasta

The kind of slow-cooked comfort meal that feels like coming home after a long day.

There’s something deeply comforting about a creamy pasta dish simmering away in the crockpot all afternoon. This Crockpot Swedish Meatball Pasta is one of those recipes that practically cooks itself — rich gravy, tender meatballs, and soft egg noodles all wrapped up in a cozy, creamy sauce.

It’s the kind of dinner that doesn’t ask much of you, but gives everything back in return. Perfect for busy weekdays, chilly evenings, or anytime you want a no-stress meal that still tastes like you worked hard on it.

🛒 Ingredient Overview

Frozen Swedish Meatballs (32 oz)

The ultimate shortcut ingredient. They soak up all that savory gravy while staying tender and flavorful.

Cream of Mushroom Soup (1 can)

Classic Swedish meatball flavor — adds richness and depth.

Cream of Chicken Soup (1 can)

Balances the mushroom soup and makes the sauce extra creamy.

Beef Broth (2 cups)

Thins the sauce just enough and boosts the savory flavor.

Brown Gravy Mix (1 packet)

This is where that unmistakable Swedish-style flavor comes from.

Garlic Powder & Onion Powder (1 tsp each)

Simple seasonings that round out the sauce.

Salt & Black Pepper

Season to taste — go light at first since the gravy mix is salty.

Egg Noodles (12 oz, cooked separately)

Soft, hearty noodles that hold the creamy sauce beautifully.

Sour Cream (1 cup)

Stirred in at the end for that signature creamy finish.

👩‍🍳 Step-by-Step Cooking Instructions

⭐ Step 1 — Add Meatballs

Place the frozen Swedish meatballs directly into the crockpot.

⭐ Step 2 — Build the Sauce

Add to the crockpot:

  • Cream of mushroom soup

  • Cream of chicken soup

  • Beef broth

  • Brown gravy mix

  • Garlic powder

  • Onion powder

  • Salt & pepper

Stir until everything is well combined.

⭐ Step 3 — Slow Cook

Cover and cook:

  • LOW: 6–7 hours

  • HIGH: 3–4 hours

The sauce will thicken and the meatballs will become tender.

⭐ Step 4 — Cook the Noodles

About 20 minutes before serving, cook egg noodles according to package directions. Drain well.

⭐ Step 5 — Make It Creamy

Stir 1 cup sour cream into the crockpot until the sauce becomes smooth and creamy.

⭐ Step 6 — Add Pasta

Add cooked noodles and gently stir until everything is coated.

Let sit 5–10 minutes to thicken slightly.

⭐ Step 7 — Serve

Serve warm and enjoy this creamy, comforting classic 🍝✨

❓ 20 Frequently Asked Questions

1. Can I use homemade meatballs?
Yes — just fully cook them first.

2. Can I use regular frozen meatballs?
Yes, but Swedish meatballs give the best flavor.

3. Can I use pasta other than egg noodles?
Yes — rotini or penne work well.

4. Can I make this ahead of time?
Yes — reheat gently before serving.

5. Is this freezer-friendly?
Yes, but freeze before adding noodles.

6. Can I double the recipe?
Yes, if your crockpot is large enough.

7. Can I add mushrooms?
Absolutely — add sliced mushrooms at the beginning.

8. Can I make it lighter?
Use light sour cream and reduced-sodium soups.

9. Can I use Greek yogurt instead of sour cream?
Yes — stir it in off heat.

10. Is this kid-friendly?
Very — mild and creamy.

11. Can I add peas?
Yes — add frozen peas in the last 10 minutes.

12. Can I cook noodles directly in the crockpot?
Not recommended — they can get mushy.

13. Can I make it thicker?
Let it sit uncovered 10 minutes before serving.

14. Can I add Worcestershire sauce?
Yes — 1 tsp adds depth.

15. Can I use chicken meatballs?
Yes — flavor will be slightly lighter.

16. Can I keep this warm for a party?
Yes — use the WARM setting.

17. Can I add cheese?
Optional — Parmesan works well.

18. Can I use milk instead of broth?
Broth gives better savory flavor.

19. Does it reheat well?
Yes — add a splash of broth when reheating.

20. What goes well on the side?
Green beans, salad, or garlic bread.

💡 20 Helpful Tips

1. Stir once halfway through cooking if possible.
2. Use low-sodium soups if sensitive to salt.
3. Drain noodles very well.
4. Add sour cream slowly to avoid curdling.
5. Don’t overcook noodles.
6. Let the dish rest before serving.
7. Add peas for color.
8. A splash of broth loosens thick sauce.
9. Use a crockpot liner for easy cleanup.
10. Taste before serving and adjust seasoning.
11. Add parsley for a fresh finish.
12. Serve straight from the crockpot for gatherings.
13. Stir gently after adding noodles.
14. Add Dijon mustard for depth (½ tsp).
15. Use full-fat sour cream for best texture.
16. Don’t skip the gravy mix.
17. Keep on WARM, not HIGH, for parties.
18. Leftovers thicken overnight — that’s normal.
19. Add noodles just before serving.
20. This dish tastes even better the next day.

🧊 10 Storage & Reheating Tips

  1. Store in airtight containers.

  2. Refrigerate up to 4 days.

  3. Freeze without noodles for best texture.

  4. Thaw overnight in refrigerator.

  5. Reheat gently on stovetop or microwave.

  6. Add broth or milk when reheating.

  7. Stir frequently when reheating.

  8. Avoid high heat to prevent separation.

  9. Store noodles separately if possible.

  10. Garnish after reheating.

🔐 20 Recipe Secrets

  1. Swedish meatballs give authentic flavor.

  2. Using two cream soups balances richness.

  3. Brown gravy mix is essential.

  4. Sour cream must be added last.

  5. Low, slow cooking builds flavor.

  6. Egg noodles hold sauce best.

  7. Letting it rest thickens naturally.

  8. Beef broth adds depth milk can’t.

  9. A touch of Dijon elevates the sauce.

  10. Frozen meatballs absorb flavor better.

  11. Adding peas brightens the dish.

  12. Stirring gently keeps noodles intact.

  13. Salt lightly until the end.

  14. Use full-fat dairy for creaminess.

  15. This dish improves overnight.

  16. Don’t overcook pasta.

  17. Serve with crusty bread.

  18. Add fresh herbs for contrast.

  19. Keep warm, not hot, for serving.

  20. Simple ingredients make this timeless.