Crockpot Swedish Meatballs
Crockpot Swedish Meatballs are total comfort food and super easy to make. Serve over egg noodles or mashed potatoes for a dinner everyone will love!
For more Easy Crockpot Recipes, be sure to check out my Slow Cooker Chicken and Dumplings, Crockpot Taco Soup, and Crockpot Beef Tacos.
I just love a good dump and go slow cooker recipe. When schedules get busy, there’s nothing better than coming home to a comforting dinner that only took minutes to prepare earlier in the day.
If you’re looking for the perfect easy dinner recipe, these Crockpot Swedish Meatballs are for you. They also make for a great appetizer to serve at parties. Just place a bowl of toothpicks nearby and you’re good to go!
These are so good, y’all. Juicy meatballs cooked in a rich and creamy gravy, then served over mashed potatoes or egg noodles. Just YUM! My kids love this dinner and they can be tough critics.
What are Swedish Meatballs?
Swedish Meatballs are traditionally smaller than Italian style meatballs. They are usually made with warm spices such as nutmeg and allspice, though my recipe for Crockpot Swedish Meatballs is a simplified version and leaves those out. They are also served with a creamy gravy as opposed to a tomato based sauce. If you’ve ever had the delicious Swedish Meatballs from Ikea, you know they also serve them with a generous dollop of lingonberry jam!
Ingredients for Crockpot Swedish Meatballs
- frozen meatballs
- beef broth
- cream of mushroom soup
- half and half
- cornstarch
- Worcestershire sauce
- salt + pepper
- onion powder
- garlic powder
- paprika
- sour cream
How to Make Swedish Meatballs in the Crockpot
Step 1: Add meatballs to crockpot
Pour meatballs into the bowl of your crockpot.
Step 2: Make sauce
In a large bowl, combine the beef broth, cream of mushroom soup, half and half, cornstarch, Worcestershire sauce, salt, pepper, onion powder, garlic powder, and paprika. Whisk until smooth.
Step 3: Cook
Pour the sauce over the meatballs. Cover with the lid and cook for 3-4 hours on high or 5-6 hours on low. Stir in the sour cream and serve.
Tips and Notes
- Frozen or homemade meatballs will work. I used frozen meatballs to keep things quick and easy, but you can also make this with homemade meatballs. Just make sure your meatballs are fully cooked before adding to the crockpot. Your cook time for homemade meatballs will be slightly shorter as well; around 2 hours on high or 4 hours on low.
- Storing leftovers: any leftover Crockpot Swedish Meatballs can be stored in an airtight container in the fridge for up to four days. I don’t recommend freezing these meatballs due to the cream based sauce; it can separate when thawed and reheated.
Instant Pot Swedish Meatballs
If you’re pressed for time, you can also make Swedish meatballs in the Instant Pot. Add all ingredients to the Instant Pot (except for the sour cream) and cook over manual high pressure for 8 minutes. Release any remaining pressure and stir in the sour cream. Allow to simmer for about five minutes before serving.
What to serve with Swedish Meatballs
I love to serve Swedish Meatballs over freshly cooked egg noodles or mashed potatoes. They also taste great with rice, or just served on their own. Almost any veggie side dish tastes great with Swedish Meatballs, but we love them with broccoli, peas, or Garlic Parmesan Roasted Asparagus.
More Meatball Recipes You Should Try!
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Crockpot Swedish Meatballs
Ingredients
- 32 ounces frozen homestyle meatballs
- 1 1/2 cups low sodium beef broth
- 10.5 ounce can cream of mushroom soup
- 1/2 cup half and half
- 2 Tablespoons cornstarch
- 2 Tablespoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 cup sour cream
Equipment
- 1 Slow Cooker
Instructions
- Pour meatballs into the bowl of your crockpot.
- In a large bowl, combine the beef broth, cream of mushroom soup, half and half, cornstarch, Worcestershire sauce, salt, pepper, onion powder, garlic powder, and paprika. Whisk until smooth.
- Pour the sauce over the meatballs. Cover with the lid and cook for 3-4 hours on high or 5-6 hours on low. Stir in the sour cream and serve.
Notes
- Frozen or homemade meatballs will work. I used frozen meatballs to keep things quick and easy, but you can also make this with homemade meatballs. Just make sure your meatballs are fully cooked before adding to the crockpot. Your cook time for homemade meatballs will be slightly shorter as well; around 2 hours on high or 4 hours on low.
- Storing leftovers: any leftover Crockpot Swedish Meatballs can be stored in an airtight container in the fridge for up to four days. I don’t recommend freezing these meatballs due to the cream based sauce; it can separate when thawed and reheated.
I made this exactly per instructions and it was a big hit. Very flavorful! In fact, I’m making it again this evening. When my kids heard what was for dinner tonight, they both said, “YEAH”!
Yummy 🤤
I used touch of Dijon mustard and dark soy sauce too