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Crockpot Swedish Meatballs

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close up overhead shot of a crockpot full of meatballs garnished with parsley
A simple, flavorful recipe, this crockpot Swedish meatballs dish combines meatballs with a creamy, rich sauce served over egg noodles.
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Table of Contents
  1. Crockpot Swedish Meatballs Ingredients
  2. Substitutions And Additions
  3. How To Make This Crockpot Swedish Meatballs Recipe
  4. How To Serve Homemade Crockpot Meatballs
  5. Storing Slow Cooker Swedish Meatballs
  6. More Recipes You’ll Love
  7. JUMP TO RECIPE
  8. Even More Recipes You’ll Love

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.

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

Crockpot Swedish Meatballs Ingredients

Crockpot Swedish Meatballs raw ingredients that are labeled
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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 ground pork
  • 1 pound of lean ground beef
  • 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.

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.

meatball ingredients combined in a bowl

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 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.

PRO TIP:

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

meatballs cooked on a skillet

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

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.

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

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.

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.

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

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
Cook Time 3 hours 30 minutes
Total Time 3 hours 55 minutes
Servings 36

Ingredients
  

Meatballs

  • 1 pound ground pork
  • 1 pound lean ground beef
  • 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
  • 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
  • tablespoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh cracked pepper
  • 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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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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