Crockpot Swedish Meatballs

Crockpot Swedish Meatballs is a quick and easy comfort food recipe. The frozen meatballs save you time and energy, but the creamy and delicious sauce ties it all together to give you big flavors.

Prep Time10

Cook Time2

Total Time2 10

Servings: servings

Calories: 548kcal

Author: Karin and Ken

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.

Nutrition