Easy Crockpot Swedish Meatballs Recipe
This post may contain affiliate links.
With the seasons changing, these Swedish meatballs are your answer when looking for a great cozy dinner. A rich and creamy sauce is wrapped around tender meatballs and the best part is this recipe comes together with minimal effort and maximum flavor.
It’s the kind of warm, comforting meal that works on either a busy weeknight or a Sunday Dinner.
The sauce is what really makes this recipe. Cream of mushroom soup, a little bit of Worcestershire, Dijon mustard, and a swirl of sour cream at the end come together with delicious meatballs, into something seriously delicious.
Like my Crockpot Marry Me Chicken, this recipe is proof that the slow cooker can make something that tastes truly special without much effort at all.
Why You Will Love This Recipe
Delicious – The creamy, savory sauce is rich and full of flavor. Every bite of those tender meatballs is warm and satisfying.
Easy Recipe – This recipe starts with frozen meatballs and comes together quickly before your slow cooker takes over. Most of the time is completely hands-off.
Festive – Swedish meatballs are a classic for holiday parties, family gatherings, and cozy winter dinners.
Ingredients for Slow Cooker Swedish Meatballs
- Frozen homestyle meatballs – using frozen meatballs is the shortcut that makes this recipe so simple and easy.
- Condensed cream of mushroom soup – this is the base of the sauce and gives it that creamy, savory depth. You can use canned or homemade soup.
- Sour cream – stirred in at the very end, this is what makes the sauce extra silky and rich. Full-fat sour cream gives the best results.
- Dijon mustard – just a tablespoon adds a subtle tang that really rounds out the flavor of the whole sauce.
- Worcestershire sauce – adds that deep, savory note that makes the sauce taste like it simmered all day.
- Ground nutmeg – this is optional but it is a classic Swedish meatball spice and gives the dish a little something special.
- Lingonberry preserves – also optional for serving, but if you can find them, do not skip them. They add a sweet-tart pop that goes beautifully with the creamy sauce.
Substitutions & Variations
- You can use homemade meatballs in place of frozen ones if you prefer. Just make sure they’re already cooked before adding them to the slow cooker.
- Greek yogurt can be used in place of sour cream in a pinch. Use full-fat for the closest result.
How to Make Slow Cooker Swedish Meatballs
This is an overview of the step-by-step instructions. For the full list of ingredients and amounts, see the recipe card below.
Step 1 Add the cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, garlic powder, optional nutmeg, and black pepper directly to your slow cooker.
Step 2 Whisk until smooth and well combined.
Step 3 Add the frozen meatballs and gently stir to coat them evenly in the sauce.
Step 4 Cover and cook on LOW for 4 hours, until the meatballs are heated through and the sauce is hot and creamy.
Save The Recipe!
Add your email below and we’ll send it straight to your inbox+ you’ll receive all our newest recipes
Step 5 Stir in the sour cream until fully combined. Cover and cook on LOW for an additional 10-15 minutes just until warmed through.
Step 5 Taste and season with salt as needed Garnish with fresh parsley and serve warm over egg noodles or mashed potatoes.
.Enjoy!
Time Saving Tips
- Do not add the sour cream at the beginning. Dairy can curdle when cooked on high heat for a long time. Stir it in at the very end for that smooth, creamy finish.
- No need to thaw the meatballs first. Add them straight from the freezer and let the slow cooker do the work.
- Whisk the sauce together really well before adding the meatballs so the soup is fully smooth with no lumps.
- Serve over crockpot mashed potatoes to keep cleanup minimal and the whole dinner slow-cooker friendly.
- Store leftover Swedish meatballs in an airtight container in the refrigerator for up to 3 days.
- You can also cook on HIGH for 2 hours if you’re short on time, though LOW and slow gives the best flavor and texture.
How to Serve Swedish Meatballs
My favorite way to serve these meatballs is over egg noodles. The noodles soak up all that rich, savory sauce nicely.
These also go great over white rice or alongside a simple green vegetable like roasted broccoli or green beans. My lemon roasted cauliflower is a simple and easy side that pairs really nicely here.
These also work great as a party appetizer. Just set out toothpicks and serve them straight from the slow cooker to keep them warm.
How to Store Leftover Swedish Meatballs
Allow the meatballs and sauce to cool completely before transferring to a storage container. Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
You can also freeze Swedish meatballs with the sauce for up to 2 months. Transfer to a freezer-safe container and let them thaw overnight in the refrigerator before reheating.
Reheat gently on the stovetop over low heat, stirring occasionally. If the sauce has thickened too much, add a splash of beef broth to loosen it back up.
Recipe FAQs
Can I make Swedish meatballs without a slow cooker? Yes! You can make this on the stovetop. Whisk the sauce ingredients together in a large skillet or saucepan over medium heat, add the meatballs, and simmer on low for about 20-25 minutes until everything is heated through and the sauce is creamy. Stir in the sour cream at the very end.
Can I use fresh or homemade meatballs? Yes, of course. Just make sure they’re fully cooked before adding them to the slow cooker. The cook time may be slightly shorter since you’re just warming them through rather than cooking from frozen.
Why does my sauce look grainy or curdled? This usually happens when sour cream is added too early or cooked on too high a heat. Always stir the sour cream in during the last 10-15 minutes on LOW to keep the sauce smooth and silky.
What are lingonberry preserves and where do I find them? Lingonberry preserves are a classic Scandinavian condiment. They taste like a cross between cranberry and raspberry – slightly tart and sweet. You can find them at IKEA, many grocery stores, or online.
Can I double this recipe? Yes, just make sure your slow cooker is large enough to hold everything comfortably. An 8-quart slow cooker works well for a doubled batch.
More Easy Dinner Recipes You’ll Love
Looking for more simple and easy slow cooker recipes to add to your weeknight rotation? These are some favorites.
Crockpot Swedish Meatballs
Equipment
- slow cooker
- Large spoon or spatula
Ingredients
- 32 ounces frozen homestyle meatballs
- 2 10.5-ounce cans condensed cream of mushroom soup
- ¾ cup low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- â…› teaspoon ground nutmeg optional
- ½ teaspoon freshly ground black pepper
- ¾ cup sour cream
- Salt to taste
- 2 tablespoons chopped fresh parsley for garnish
- Cooked egg noodles or mashed potatoes for serving, optional
- Lingonberry preserves for serving, optional
Instructions
- Add the cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, garlic powder, optional nutmeg, and black pepper directly to a 6-quart slow cooker.
- Whisk until the sauce is smooth and well combined.
- Add the frozen meatballs and gently stir until evenly coated in the sauce.
- Cover and cook on LOW for 4 hours, or until the meatballs are heated through and the sauce is hot and creamy.
- Stir in the sour cream until completely combined.
- Cover and cook on LOW for an additional 10–15 minutes, just until warmed through.
- Taste and season with salt if needed.
- Garnish with chopped fresh parsley and serve warm over egg noodles or mashed potatoes. Serve with lingonberry preserves on the side, if desired.
Notes
- Use frozen homestyle meatballs rather than Italian-style meatballs so the seasoning doesn’t compete with the creamy Swedish-style sauce.
- Whisk the sauce ingredients directly in the crockpot before adding the meatballs for a smooth, evenly seasoned gravy with minimal cleanup.
- Use low-sodium beef broth so you can better control the saltiness of the finished sauce.
- Nutmeg is optional, but a small pinch adds a subtle warm flavor that pairs nicely with the creamy gravy.
- Stir the sour cream in at the end of cooking for the smoothest, creamiest sauce.
Nutrition
If you are not yet subscribing to my CELEBRATE THE SEASON newsletter, you can subscribe here. I share easy recipes for the season that the entire family is sure to love and also a few things that I don’t share here.