Crockpot Swedish Meatballs

Name: Crockpot Swedish Meatballs
Prep time: 25 min
Cook time: 210 min
Total time: 235 min
Ingredients: 1 pound lean ground beef; 1 pound ground pork; ½ cup finely diced sweet yellow onion; ½ cup plain panko bread crumbs; ½ cup heavy cream; 1 large egg; 1 tablespoon fresh minced garlic; 1 tablespoon Worcestershire sauce; 1½ teaspoons kosher salt; ½ teaspoon fresh cracked pepper; ¼ teaspoon ground allspice; ¼ teaspoon ground nutmeg; 1 tablespoon extra virgin oil; 3 tablespoons salted sweet cream butter; 3 tablespoons all-purpose flour; 2 cups beef broth; 1½ tablespoons Worcestershire sauce; 1 teaspoon kosher salt; 1 teaspoon fresh cracked pepper; 1¼ cups heavy cream; 1 cup sour cream; 1 tablespoon fresh chopped parsley, (optional garnish)

close up overhead shot of a crockpot full of meatballs garnished with parsley

A simple, flavorful recipe that combines meatballs with a creamy, rich sauce served over egg noodles.

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Table of Contents

Crockpot Swedish Meatballs Ingredients
How To Make This Crockpot Swedish Meatballs Recipe
How To Serve
Storage
More Recipes You’ll Love
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These easy crockpot Swedish meatballs are the ultimate comfort food that your family will love for dinner! Homemade meatballs are slowly cooked in a rich, creamy, homemade sauce to create this hearty and delicious meal.

Want more meal inspiration? We love this great recipe for crockpot chili and our classic hamburger casserole is always a hit.

Crockpot Swedish Meatballs Ingredients

Crockpot Swedish Meatballs raw ingredients that are labeled

You’ll need:

For the Meatballs

1 pound lean ground beef
1 pound ground pork
½ cup finely diced sweet yellow onion
½ cup plain panko bread crumbs
½ cup heavy cream
1 large egg
1 tablespoon fresh minced garlic
1 tablespoon Worcestershire sauce
1½ teaspoons kosher salt
½ teaspoon fresh cracked black pepper
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
1 tablespoon extra virgin oil

For the Sauce

3 tablespoons salted sweet cream butter
3 tablespoons all-purpose flour
2 cups beef broth
1½ tablespoons Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
1¼ cups heavy cream
1 cup sour cream
1 tablespoon fresh chopped parsley (optional garnish)

PRO TIP:

The combination of lean ground beef and pork will give you a softer meatball.

SUBSTITUTIONS AND ADDITIONS

BREAD CRUMBS: You can substitute plain bread crumbs for the panko bread crumbs, but it will produce a heavier meatball.

How To Make This Crockpot Swedish Meatballs Recipe

STEP ONE: Using a large mixing bowl, combine the ground pork, ground beef, onion, bread crumbs, heavy cream, egg, garlic, Worcestershire sauce, salt, pepper, allspice, and nutmeg.

OUR RECIPE DEVELOPER SAYS

If you choose to use your hands to mix the meatball ingredients, I strongly recommend wearing gloves. I also strongly recommend wearing gloves when shaping the raw meatballs.

STEP TWO: Line a baking sheet with parchment paper. Set it aside.

STEP THREE: Using a 1½ tablespoon scoop, scoop out the meat mixture and roll it into a ball. Repeat until all the meat mixture is shaped.

meatball mixture rolled into balls then scooped on a parchment lined baking sheet

STEP FOUR: Using a 12-inch large skillet, over medium-high heat on the stove top, add the extra virgin olive oil.

STEP FIVE: Brown the meatballs on both sides, then line the browned meatballs in the bottom of a 6 to 7 quart slow cooker. A few of the meatballs may have to sit on top of the others in a second layer.

PRO TIP:

You can skip browning the meatballs, simply add an extra 30 minutes to the slow cooker time.

STEP SIX: Keeping the skillet on medium-high heat, add in the butter.

meatballs removed from the skillet then butter added

STEP SEVEN: Whisk the butter and leftover olive oil. Be sure to scrape up the tasty brown bits left in the pan.

butter and leftover oil whisked together on a skillet

STEP EIGHT: Whisk the flour into the oil/butter. Continue to whisk and cook the flour for 1 minute.

flour whisked on the skillet of oil and butter

STEP NINE: Whisk in the beef broth, Worcestershire sauce, kosher salt, and cracked pepper. Cook for 2 to 3 minutes.

beef broth, Worcestershire sauce, and seasonings added to the skillet

STEP TEN: Remove the pan from the heat. Carefully pour the sauce over the meatballs. Cook on high for 3 hours.

sauce poured over the cooked meatballs in a crockpot

STEP ELEVEN: Keep the slow cooker temperature on high. Using a slotted spoon or tongs, remove the meatballs from the slow cooker.

STEP TWELVE: Whisk in the heavy cream and sour cream. Replace the lid to the cooker and cook the sauce for an additional 30 minutes.

heavy cream and sour cream whisked into the sauce in the crockpot

STEP THIRTEEN: Turn the cooker off and add the meatballs back into the sauce. Evenly sprinkle the chopped fresh parsley. Serve while hot.

meatballs in the crockpot sprinkled with parsley

How To Serve

Serve the delicious meatballs over cooked egg noodles, creamy mashed potatoes or rice along with green beans or sauteed vegetables on the side. Add dinner rolls to mop up all of the tasty gravy from your plate.

MORE CROCKPOT RECIPES

Pork Dinner Ideas

Crockpot Ranch Pork Chops

Beef Dinner Ideas

Crockpot Meatloaf

Storage

IN THE FRIDGE: Store any leftovers of this Swedish meatball recipe in an airtight container in the refrigerator for up to 3 days.

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.

close up shot of a plate of meatballs garnished with parsley and served over egg noodled

This easy recipe is a great way to enjoy traditional Swedish meatballs on busy weeknights. You can do all the prep ahead of time and let the slow cooker do the work. You’ll have a delicious meal simmered all day in a rich cream sauce that is ready when you are.

FREQUENTLY ASKED QUESTIONS

How are Swedish meatballs different from Italian meatballs?

Italian meatballs are typically served in a bright tomato or marinara sauce. Swedish meatballs are cooked in a rich, creamy sauce that usually involves heavy cream, sour cream, and beef broth.

Can I make the meatballs ahead of time?

This slow cooker recipe allows you to prepare the uncooked meatballs and freeze them. Thaw and add to the slow cooker when you are ready to enjoy this meal.

Can I use different ground meat in this recipe?

We love the combination of ground beef and pork but if you prefer to include ground turkey or chicken, you can certainly make that substitution.

More Recipes You’ll Love

Crockpot Swedish Meatballs

5 from 3 votes

A simple, flavorful recipe that combines meatballs with a creamy, rich sauce served over egg noodles.

Prep Time 25 minutes

Cook Time 3 hours 30 minutes

Total Time 3 hours 55 minutes

Servings

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Ingredients

Meaballs

1 pound lean ground beef
1 pound ground pork
½ cup finely diced sweet yellow onion
½ cup plain panko bread crumbs
½ cup heavy cream
1 large egg
1 tablespoon fresh minced garlic
1 tablespoon Worcestershire sauce
1½ teaspoons kosher salt
½ teaspoon fresh cracked pepper
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
1 tablespoon extra virgin oil

Sauce

3 tablespoons salted sweet cream butter
3 tablespoons all-purpose flour
2 cups beef broth
1½ tablespoons Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
1¼ cups heavy cream
1 cup sour cream
1 tablespoon fresh chopped parsley, optional garnish

Instructions

Using a large mixing bowl, combine the ground pork, ground beef, onion, bread crumbs, heavy cream, egg, garlic, Worcestershire sauce, salt, pepper, allspice, and nutmeg.
Line a baking sheet with parchment paper. Set it aside.
Using a 1½ tablespoon scoop, scoop out the meat mixture. Roll into a ball. Repeat until all the meat mixture is shaped.
Using a 12-inch skillet, over medium-high heat, add the extra virgin olive oil.
Brown the meatballs on both sides, then line the browned meatballs in the bottom of a 6 to 7 quart slow cooker. A few of the meatballs may have to sit on top of the others.
Keeping the skillet on medium-high heat, add in the butter.
Whisk the butter and leftover olive oil. Be sure to scrape the tasty brown bits left in the pan.
Whisk the flour into the oil/butter. Continue to whisk and cook the flour for 1 minute.
Whisk in the beef broth, Worcestershire sauce, kosher salt, and cracked pepper. Cook for 2 to 3 minutes.
Remove the pan from the heat. Carefully pour the sauce over the meatballs. Cook on high for 3 hours.
Keep the slow cooker temperature on high. Using a slotted spoon or tongs, remove the meatballs from the cooker.
Whisk in the heavy cream and sour cream. Replace the lid to the cooker and cook the sauce for an additional 30 minutes.
Turn the cooker off and add the meatballs back into the sauce. Evenly sprinkle the chopped fresh parsley. Serve while hot.

Notes

The combination of lean ground beef and pork will give you a softer meatball.
If you choose to use your hands to mix the meatball ingredients, I strongly recommend wearing gloves. I also strongly recommend wearing gloves when shaping the raw meatballs.
You can skip browning the meatballs, simply add an extra 30 minutes to the slow cooker time.