In just 10 minutes, you can prep these Crockpot Swedish Meatballs to cook for dinner. The creamy, savory flavor is the kind everyone goes back for, no convincing required. It's a simple, hands-off recipe that's perfect for busy weeknight meals, lazy Sunday dinners, or even to serve as an easy crowd-pleasing appetizer.
Crockpot Swedish Meatballs Recipe Essentials
- 🍽️ Course: Main Course
- ⏱️ Cooking Time: 2-3 hours on high or 4-6 hours on low in the crock pot
- 🍴 Servings: 8-10 main dish servings
- 🧄 Flavor Profile: Creamy, savory, and comforting with rich beef and mushroom flavors.
- 🍚 Best Served With: Egg noodles or mashed potatoes.
- 🧊 Make Ahead? Yes, it can be prepared earlier in the day and be kept warm in the crockpot, or made the day before and reheated.
Summarize and Save This Content On
Whenever I don't know what to make for dinner, this Swedish meatball crockpot recipe always saves the day. Especially since you don't have to remember to thaw anything in advance. Just add the frozen meatballs straight into the pot with the other ingredients, serve over egg noodles, and you have a complete and satisfying meal.
These Alfredo meatballs and pineapple BBQ meatballs are more family-favorite easy meatball recipes to add to your dinner rotation.
Why This Recipe Works
- It's family-friendly: This is the perfect dinner recipe to feed the family. It's rich and creamy, and with the egg noodles, kids love it, too!
- The frozen meatballs are convenient: My favorite part is not having to make meatballs. Frozen ones save the day in this recipe.
- It takes minimal prep: It takes roughly 10 minutes to prepare the ingredients, and then the slow cooker does the rest of the work. The only other step is cooking the egg noodles if that's how you choose to serve the Swedish meatballs.
Ingredients
These are the key ingredients to achieve a successful meal of crockpot Swedish meatballs. The cream of mushroom soup is so important to get that creamy gravy!
- Beef broth: I like to use low-sodium beef broth to control the salt level. You can use regular, but I would omit the salt and add it to taste.
- Cream of mushroom soup: Canned cream of mushroom soup works great for these Swedish meatballs. However, you can use this homemade cream of mushroom soup if you feel like making your own version.
- Frozen meatballs: I use classic frozen meatballs for this recipe. You can use any brand that you like; they all work the same.
- Egg noodles: This is what I used to serve the meatballs, keeping the dish classic, but white rice or simple mashed potatoes are great alternatives.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Turkey meatballs: Use frozen turkey meatballs for a leaner version.
- Turn it into a one-pot meal: Add diced onions and/or sliced mushrooms for more texture and sweetness in the sauce.
- Add a pinch of nutmeg: Add about a pinch of ground nutmeg to make it taste more like traditional Swedish meatballs.
- Lighten the sauce: Swap the heavy cream for half and half and use reduced-fat cream of mushroom soup. The sauce will be less rich but still taste great.
How to Make Swedish Meatballs in the Crockpot
These are the steps you'll need to prepare and cook this Swedish meatballs recipe with frozen meatballs.
Step 1: Combine the sauce ingredients. Add all the ingredients for the sauce base to the crockpot and stir well.
Step 2: Add the meatballs and cook. Add the frozen meatballs and stir until they are coated. Cook covered for 2-3 hours on high or 3-4 hours on low.
Step 3: Stir in cream: Add the heavy cream and stir.
Step 4: Garnish and serve. Make a cornstarch slurry to thicken the sauce, if needed, and sprinkle parsley on top. Serve over the egg noodles with these baby bella mushrooms.
Expert Tips
- Add a splash of broth if needed: If the creamy sauce is too thick, add a splash of broth or even milk to thin it out slightly. Add a little at a time until it reaches your desired consistency.
- Fixing broken sauce: If your sauce breaks, don't worry, it's easy to fix. To start, make sure the slow cooker is set to low heat, and whisk it well. Add 2-3 tablespoons of warm cream (you can use the stovetop or microwave to warm it up), and that should help re-emulsify it.
- Keep the meatballs in an even layer: Crowding can prevent the meatballs from heating evenly. Arrange them in a single, even layer so they warm through consistently.
- Storage directions: Place extra meatballs and sauce in an airtight container and refrigerate them for up to 5 days or freeze them for 2-3 months.
- Reheating the leftovers: The best method is a saucepan over low heat. This reheats the Swedish meatballs gently to prevent the sauce from curdling. Add a splash of broth or milk to loosen it, if needed.
If you love Swedish meatballs, you need to make these traditional Swedish potatoes.
Serving Suggestions
- Prepare a fresh side like this easy asparagus salad or these glazed green beans and carrots to serve alongside the crockpot Swedish meatballs.
- These homemade dinner rolls are perfect for sopping up the extra creamy gravy sauce.
- Serve the Swedish meatballs with this easy Instant Pot cranberry sauce, which is a twist on the flavor of lingonberry jam.
Crockpot Swedish Meatballs Recipe FAQs
This happens naturally from condensation and moisture that's released from the frozen meatballs. I add a cornstarch slurry at the end, which helps thicken it. If you find it's still thinner than you would like, allow it to cook for at least 30 minutes uncovered after adding the slurry. Then, if it's still not at the consistency you prefer, you can repeat adding the slurry.
Sure, you can! Use your favorite recipe and bake them in the oven. One of my favorites to use when I have the time is this carnivore meatballs recipe. Follow the recipe as it's written after the meatballs cool.
Of course! You will need a 6-8qt crockpot so all the ingredients fit!
More Easy Crockpot Recipes for Dinner
Do you like crockpot recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Crockpot Swedish Meatballs
Equipment
- 6-quart Crockpot
Ingredients
- 2 cups low-sodium beef broth
- 10.5 ounces cream of mushroom soup 1 can
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dried onion
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon coarse kosher salt
- ½ teaspoon black pepper
- 32 ounces frozen meatballs 1 bag
- ½ cup heavy cream room temperature
- 12 ounces egg noodles
- 1-3 teaspoons cornstarch
- 1-3 teaspoons water
- 2 tablespoons chopped parsley
Instructions
- To the crock pot, add the broth, soup, Worcestershire, and dried ingredients. Stir until combined.
- Add the meatballs. Stir until coated.
- Cook on high for 2-3 hours, or on low for 4-6 hours, in the 6-quart crock pot, or until the meatballs are heated through and the sauce has come together. If you have a smaller crock pot, it may take 3-4 hours on high or 5-7 hours on low.
- Add the heavy cream. Stir until combined.
- Taste to see if more salt and pepper are needed.
- During the last 10 minutes, make the pasta.
- Serve the meatballs with the pasta.
- If your sauce is too thin, you can add a cornstarch slurry of 1 teaspoon of water and 1 teaspoon of cornstarch. Mix until combined. Repeat until you reach the desired consistency.
- Sprinkle the parsley on top.
Video
Notes
- If the creamy gravy is too thick, you may add a splash of beef broth or milk to thin it out slightly.
- Try making these slow cooker Swedish meatballs with your favorite homemade meatball recipe, like these carnivore meatballs.
- Feel free to double the recipe if you're making it for a larger group or as an appetizer for a crowd.
Leave a Reply