Slow Cooker Creamy Meatballs
These slow cooker creamy meatballs are a family-friendly dinner recipe made with tender meatballs, a rich mushroom sauce, and simple pantry ingredients.
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It’s one of those set-it-and-forget-it meals that turns out creamy, hearty, and full of flavor with very little effort—a perfect dinner recipe for busy weeknights or for family gatherings.
If you love meatballs, I have these Bacon-Wrapped Meatballs and Meatball Sliders that you may want to try!
How to Make Slow Cooker Creamy Meatballs
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Add the meatballs to your crockpot.
2. In a medium mixing bowl, whisk together the cream of mushroom soup, onion soup mix, Worcestershire sauce, and beef broth.
3. Pour this over the meatballs.
4. Cook on low for 5-6 hours, or high for 2 1/2-3 hours.
5. One hour before cooking is done, add the sour cream.
6. Stir well and serve over egg noodles or rice.
Serve & Enjoy!
Important Recipe Notes
- You can use frozen meatballs straight from the bag—no need to thaw. If using fresh or homemade meatballs, just make sure they’re fully cooked before adding.
- Add the sour cream during the last hour of cooking. Adding it too early can cause it to curdle or separate.
- Stir gently after adding sour cream: This helps keep the sauce smooth and creamy without breaking apart the meatballs.
- If the sauce is too thick, add a splash of beef broth. If it’s too thin, let it cook uncovered for a bit longer to thicken up.
- For serving options, egg noodles and rice are both great, but mashed potatoes also work really well with this creamy sauce.
- This recipe reheats beautifully, so it’s perfect for meal prep or leftovers the next day.
Slow Cooker Creamy Meatballs
Ingredients
- 32 oz. meatballs
- 10.5 oz. (1 can) of cream of mushroom soup
- 1 packet onion soup mix
- 1 tbsp. Worcestershire sauce
- 2 cups beef broth
- 1 cup sour cream
- Egg noodles or rice for serving
Instructions
- Add the meatballs to your crockpot.
- In a medium mixing bowl, whisk together the cream of mushroom soup, onion soup mix, Worcestershire sauce, and beef broth.
- Pour this over the meatballs.
- Cook on low for 5-6 hours, or high for 2 1/2-3 hours.
- One hour before cooking is done, add the sour cream.
- Stir well and serve over egg noodles or rice.
Check Out More Slow Cooker Recipe Ideas!
Slow Cooker Spinach Artichoke Dip
