Crockpot Swedish Meatballs

A simple, flavorful recipe, this crockpot Swedish meatballs dish combines meatballs with a creamy, rich sauce served over egg noodles.

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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.

Crockpot Swedish Meatballs Ingredients

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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.

What’s more, cooking it in a crockpot allows the flavors to meld together over time, resulting in a recipe that is both easy and incredibly delicious.

You’ll need:

For The Meatballs:

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

For The Sauce:

• 3 tablespoons of salted sweet cream butter
• 3 tablespoons of all-purpose flour
• 2 cups of beef broth
• 1½ tablespoons of Worcestershire sauce
• 1 teaspoon of kosher salt
• 1 teaspoon of fresh cracked pepper
• 1¼ cups of heavy cream
• 1 cup of sour cream
• 1 tablespoon of 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 panko bread crumbs, but it will produce a heavier meatball.

How To Make This Crockpot Swedish Meatballs Recipe

The first step in making this hearty dish is to make the meatballs by combining the listed ingredients with the raw meat and forming them into meatballs.

Brown the meatballs on the stovetop before popping them in the slow cooker to allow it to do the rest of the work.

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.

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.

STEP FOUR: Using a 12-inch large skillet, over medium-high heat on the stovetop, 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.

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

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

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

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

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

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 on the slow cooker and cook the sauce for an additional 30 minutes.

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

Pork Dinner Ideas

Crockpot Ranch Pork Chops

Beef Dinner Ideas

Crockpot Meatloaf

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 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.

This easy crockpot Swedish meatballs 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 during the day in a rich cream sauce that is ready when you are.

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Crockpot Swedish Meatballs

5 from 3 votes

A simple, flavorful recipe, this crockpot Swedish meatballs dish combines meatballs with a creamy, rich sauce served over egg noodles.

Prep Time 25 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Total Time 3 hours hours 55 minutes minutes

Servings 36

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Ingredients

  

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Meatballs

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

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 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.

Nutrition

Calories: 128kcal | Carbohydrates: 3g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 268mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

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