Slow Cooker Freezer Meal: Swedish Meatballs
Swedish Meatballs make a hearty and comforting dish. Paired with the creamy mushroom gravy, they're great served as a main course with mashed potatoes, but stand alone as an amazing appetizer as well.
- 1 can cream of mushroom soup 10.75 ounces
- 2 cups beef broth
- 1 cup fresh mushrooms sliced
- 1/2 onion diced
- 1 teaspoon garlic powder
- 2 Tablespoons A1 steak sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 bag frozen homestyle meatballs 28 ounce bag
- 1 cup sour cream
To make this a freezer meal, place all ingredients except for the sour cream into a resealable gallon-sized freezer bag. Lay bag flat in the freezer.
When ready to use, remove bag from the freezer and place in the fridge and let it thaw for 24 hours.
Spray slow cooker with non-stick cooking spray. Dump the contents of the bag into the slow cooker and cook on high for 4-6 hours or low for 8-10.
Mix in sour cream the last 30 minutes of cooking.