Slow Cooker Swedish Meatballs

Slow Cooker Swedish Meatballs, spiced meatballs in a luscious sour cream sauce, an easy weeknight meal!

Swedish Meatballs are a classic homey dish. Making them in the slow cooker just makes them even easier to prepare!

If you haven’t noticed, I’ve been on a slow cooker kick here lately… Exhibit, A (Slow Cooker Chili)… B (BBQ Beef Nachos)… C (BBQ Beef Sliders) and soon to be D (Curry Chicken) next week!

I just love how easy slow cooker meals are to put together, then I barely have to think about them during the day.

My little trick I have been doing to make them even easier is prepping everything the night before, throwing it all in the pot, covering it, and placing it in the fridge.

The next morning while I’m making my MUCH needed cuppa, I can place the pot in the slow cooker base, set it and forget it! In love. SO EASY!

That’s exactly what I did for this crockpot Swedish meatballs recipe. I mixed the meatballs the night before and fried them off to golden brown deliciousness, put them in the slow cooker pot, topped them with beef stock and a few other ingredients, covered it and placed the whole thing in the fridge.

The next morning, I’m making meatball magic!

Slow Cooker Swedish Meatballs Directions:

• Mix meatballs by combining ground beef, breadcrumbs, seasonings, and egg. Roll into 2 tablespoons sized balls.
• In a skillet over medium heat, fry meatballs on all sides until golden brown. Place meatballs into the slow cooker, cover with a sauce made from beef stock, Dijon, and Worcestershire sauce.
• Cover and cook on low 4-6 hours until meatballs are done and cooked to desired tenderness. Take out the meatballs and add heavy cream and sour cream. Whisk to combine. Turn temperature to high and whisk in cornstarch slurry to thicken the sauce. Let cook uncovered for 15 minutes until thickened.
• Place meatballs back into the pot. Prepare noodles or other side dishes. Serve over noodles, rice, or mashed potatoes, enjoy!

Alternatives and Add-Ons:

If you prefer, you can also thicken the sauce on the stove by placing the sauce in a small saucepot over medium heat. Wait until it simmers and whisk in the cornstarch slurry that way.

You can also sautee some onions, peppers, and/or mushrooms and place them in the pot with the meatballs to cook away. So yummy and they would add another depth of flavor!

These Swedish meatballs are sooooo flavorful, they got rave reviews! Don’t let the spices in them intimidate you or leave them out, they add a layer of flavor you can’t beat!

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Tools used for this recipe:

• Large skillet to fry the meatballs.
• Slow cooker to cook the meatballs.
• Measuring cups, I love these!

More yummy slow cooker meatballs recipes from my favorite bloggers:

• Sweet and Spicy Slow Cooker Meatballs
• Crock Pot Sweet and Sour Meatballs
• Slow Cooker Blueberry Honey Garlic Meatballs

For a fun twist on meatballs:

Click here to try Slow Cooker Korean Meatballs!

5 from 2 votes

Print

Slow Cooker Swedish Meatballs

Ingredients

Meatball Mix

• 1 pound ground chuck or ground beef of your choice
• 1/4 cup panko breadcrumbs
• pinch ground nutmeg
• pinch ground cinnamon
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1 egg lightly beaten
• 10 cracks fresh black pepper
• 2 tablespoons vegetable oil for frying

Sauce

• 2 cup beef stock
• 1 tablespoon worcestershire sauce
• 1 teaspoon dijon mustard
• 1/2 teaspoon kosher salt
• 10 cracks fresh black pepper
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 2 tablespoon cornstarch
• 3 tablespoons water

Instructions

1. In a large bowl, place all of the meatball ingredients except for the oil. Mix together well, roll into 2 tablespoons sized balls. In a large skillet over medium heat, fry the meatballs in the vegetable oil until golden brown on all sides.

2. Place meatballs in the slow cooker, drain any oil on a paper towel first. Whisk together the beef stock, Worcestershire sauce, dijon, salt, and pepper. Pour over the meatballs. Cook on low 4-6 hours or until meatballs are cooked through or until the desired tenderness.

3. Take meatballs out and set aside. Add the sour cream and heavy cream, whisk to combine. In a small bowl mix together the cornstarch and water. Whisk cornstarch slurry into the sauce. Cook on high uncovered for 15 minutes until thickened*. Taste, adjust seasoning if necessary. Place meatballs back in the sauce to keep warm.

Recipe Notes

*Alternatively, you can pour the sauce into a small pot over medium heat. Whisk in the cornstarch slurry once the sauce comes to a simmer. Continue to whisk until sauce thickens, about 2 minutes. 

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