These easy crockpot Swedish meatballs are the ultimate comfort food that your family will love for dinner! Meatballs are slowly cooked in a rich, creamy sauce to create this hearty and delicious meal.
Crockpot Swedish Meatballs Ingredients
With juicy, seasoned meatballs coated in creamy gravy, this classic Swedish dish has a unique blend of flavors that will leave you begging for more.
You’ll need:
- 10.5-ounce can of cream of mushroom soup
- 2 cups low-sodium beef broth
- 2 tablespoons steak sauce (A1 brand used)
- 1-ounce packet onion soup mix (one packet from a 2-ounce box of Lipton’s brand)
- 2 teaspoons Dijon mustard
- 28-ounce bag frozen homestyle meatballs (½-ounce sized meatballs)
- ¾ cup sour cream
How To Make These Crockpot Swedish Meatballs
STEP ONE: Add the cream of mushroom soup, beef broth, steak sauce, onion soup mix, and Dijon mustard to the insert of a 4-6 quart crockpot slow cooker. Whisk until well combined and smooth.
STEP TWO: Add the frozen meatballs to the crockpot and gently stir to coat all the meatballs in the sauce. Be sure to press the meatballs into the sauce so they are fully submerged before cooking.
STEP THREE: Set the crockpot to LOW for 8 hours. Do not open the lid during this time.
STEP FOUR: Once the meatballs have cooked, gently stir the sauce. Remove ¼ cup of the sauce and stir it into the sour cream. This helps to temper the cold dairy so that it does not curdle when added to the hot sauce inside the crockpot.
STEP FIVE: Turn off the heat to the crockpot, add the tempered sour cream and gently stir to incorporate all the sour cream with the sauce and meatballs until the sauce is a uniform consistency. The sauce should be thick enough to coat the back of a spoon. Serve while hot.
How To Serve Homemade Crockpot Meatballs
Serve the delicious meatballs over cooked egg noodles, creamy mashed potatoes, or rice, along with green beans or sautéed vegetables on the side.
Add dinner rolls or our crusty Dutch oven bread to mop up all of the tasty gravy from your plate.
Want more meal inspiration? We love this great recipe for crockpot chili, and our classic hamburger casserole is always a hit.
MORE CROCKPOT RECIPES
Storing Slow Cooker Swedish Meatballs
Make a large batch of the raw meatballs ahead of time and keep them in the freezer. Just take out what you need for your meal, brown them, and heat them in the slow cooker.
IN THE FRIDGE: Store leftovers in an airtight container, once cooled completely, in the refrigerator for up to 3 days.
Reheat over low heat in a saucepan for 5-10 minutes or until warmed through.
IN THE FREEZER: You can freeze the uncooked meatballs for up to 3 months in a freezer bag or airtight container. Allow the meatballs to thaw, then brown and cook as instructed above.
This easy crockpot Swedish meatballs recipe is a great way to enjoy traditional Swedish meatballs on busy weeknights.
More Meatball Recipes You’ll Love
- Buffalo Chicken Meatballs
- Homemade Meatballs
- Salisbury Steak Meatballs
- Grape Jelly Meatballs
- Swedish Meatballs and Noodles
- Meatball Casserole
Crockpot Swedish Meatballs
Ingredients
- 10.5 ounces cream of mushroom soup
- 2 cups low-sodium beef broth
- 2 tablespoons steak sauce (A1 brand used)
- 1 ounce onion soup mix (one packet from a 2-ounce box of Lipton’s brand)
- 2 teaspoons Dijon mustard
- 28 ounces frozen homestyle meatballs (½-ounce sized meatballs)
- ¾ cup sour cream
Instructions
- Add the cream of mushroom soup, beef broth, steak sauce, onion soup mix, and Dijon mustard to the insert of a 4-6 quart crockpot slow cooker. Whisk until well combined and smooth.
- Add the frozen meatballs to the crockpot and gently stir to coat all the meatballs in the sauce. Be sure to press the meatballs into the sauce so they are fully submerged before cooking.
- Set the crockpot to LOW for 8 hours. Do not open the lid during this time.
- Once the meatballs have cooked, gently stir the sauce. Remove ¼ cup of the sauce and stir it into the sour cream. This helps to temper the cold dairy so that it does not curdle when added to the hot sauce inside the crockpot.
- Turn off the heat to the crockpot, add the tempered sour cream and gently stir to incorporate all the sour cream with the sauce and meatballs until the sauce is a uniform consistency. The sauce should be thick enough to coat the back of a spoon. Serve while hot.
Notes
- Frozen meatballs will come in packages ranging from 24 to 32 ounces (depending on the brand). This is fine, as this is a very forgiving recipe and the sauce will be plenty for this range of bag sizes.
- The onion soup mix adds plenty of salt to the sauce, so no additional salt was added to the recipe. After the meatballs and sauce have cooked, you can season to taste if desired with salt and black pepper.
Nutrition
Comments
Toni Thomason says
I love these Swedish meatballs. A great classic for busy nights.
Kristen says
They were good but next time I will use sodium free broth and soup.
Gloria says
Very delicious and easy to make!
Sam says
Do you think half and half would work as a substitute for the heavy cream?
Layne Kangas says
Hi, Sam – that should be ok! Enjoy!
Karen Carbone says
Yes, half and half works fine.