Creamy Slow Cooker Swedish Meatballs by Itsthatrecipeguy

Ingredients

• 28 oz frozen homestyle meatballs
• 2 cup low-sodium beef broth
• 1 oz brown gravy mix packet
• 1 tbsp worcestershire sauce
• 1 tbsp dijon mustard
• 1 tsp onion powder
• 0.5 tsp dried thyme
• 1 tsp salt
• 1 tsp ground black pepper
• 1 cup heavy cream
• 2 tbsp cornstarch
• 1 cup sour cream
• 16 oz egg noodles
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Combine beef broth, Worcestershire sauce, Dijon mustard, salt, pepper, onion powder, thyme, and gravy mix in a slow cooker, whisking until smooth.
2. Add the frozen meatballs to the slow cooker and toss until evenly coated in the sauce.
3. Cover and cook on high for 3-4 hours or on low for 5-6 hours.
4. Cook the egg noodles in boiling water according to package directions until al dente, about 8-10 minutes; drain and set aside.
5. Whisk together the heavy cream and cornstarch in a small bowl until smooth, then stir into the slow cooker.
6. Stir in the sour cream until fully incorporated and the sauce is creamy.
7. Add the cooked egg noodles to the slow cooker, toss to coat, garnish with fresh parsley, and serve warm.