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–+ servings
close up overhead shot of a crockpot full of meatballs garnished with parsley
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5 from 3 votes

Crockpot Swedish Meatballs

A simple, flavorful recipe, this crockpot Swedish meatballs dish combines meatballs with a creamy, rich sauce served over egg noodles.
Prep Time25 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 55 minutes
Course: Main Course
Cuisine: American
Keyword: Crockpot Swedish Meatballs Recipe
Servings: 36
Calories: 128kcal

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
  • 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