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Easy Crockpot Swedish Meatballs Recipe
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Crockpot Swedish Meatballs

Slow cooker Swedish meatballs with a rich, savory cream sauce - ready with minimal effort and perfect over egg noodles or mashed potatoes
Prep Time5 minutes
Cook Time4 hours 10 minutes
Course: Easy Dinner Ideas, Main Course
Cuisine: American
Servings: 6
Calories: 64kcal
Author: Raquel Pineira

Equipment

  • slow cooker
  • Whisk
  • 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
  • ⅛ 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

Calories: 64kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 131mg | Potassium: 126mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 0.2mg