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You are going to love these Crockpot Swedish Meatballs! Spiced meatballs in a luscious sour cream sauce, great for an easy and tasty weeknight meal!

Crockpot Swedish Meatballs on plate over mashed potatoes.

Crockpot Swedish Meatballs are a classic homey dish. Making them in the crockpot just makes them even easier to prepare! And you know around here we love easy.

I just love how easy crockpot meals are to put together, and then I barely have to think about them during the day. It’s fix it and forget it, and I adore that.

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 refrigerator.

The next morning, I can place the pot in the slow cooker base, set it, and forget it! In love. SO EASY, and you have a hearty homemade meal waiting for you later!

That’s exactly what I did for this Crockpot Swedish Meatball 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 refrigerator.

I love homemade meatballs, and these are extra special. It’s a great recipe that you can use to make one delicious meal after another. And with such an easy recipe, it’s just a no-brainer!

Anything that I can prepare ahead of time I love to do, so not only was this ready for me to go in the morning, it was cooked and was ready for me when it was time to eat. Let’s get even more into these Crockpot Swedish Meatballs!

Some of my other favorite crockpot/slow cooker recipes we have on our site include: Slow Cooker Chili, Crock Pot French Dip Sandwiches and Slow Cooker Chicken and Dumplings.

Finished meatballs in slow cooker.

WHY THIS RECIPE WORKS:

  1. These can easily be prepared ahead of time (see above).
  2. They are a fix it and forget it meal that you don’t have to worry about keeping an eye on.
  3. It has the perfect amount of creamy sauce to gravy ratio. That’s the key to delicious meatballs!

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Ground beef
  • Ground pork
  • Panko breadcrumbs
  • Egg
  • Garlic powder
  • Onion powder
  • Kosher salt
  • Pepper
  • Allspice
  • Nutmeg
  • Ground cinnamon
  • Vegetable oil, for frying
  • Beef broth or stock
  • Worcestershire sauce
  • Dijon mustard
  • Sour cream
  • Heavy cream
  • Cornstarch
  • Water
  • Parsley for garnish, optional
Ingredients needed to make Crockpot Swedish Meatballs.

HOW TO MAKE CROCKPOT SWEDISH MEATBALLS:

  1. In a large bowl, place all of the ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, pepper, all spice, nutmeg, and cinnamon. Mix together well, roll into 2 tablespoons-sized balls. 
  2. In a large skillet over medium heat, fry the meatballs in the vegetable oil until golden brown on all sides. You will need to do this in batches, do not crowd to pan. Place the meatballs on a paper-towel lined plate to drain any excess oil.
  3. Place the browned meatballs in the slow cooker. 
  4. Whisk together the beef stock, Worcestershire sauce, dijon, salt, and pepper in a small bowl. 
  5. Pour the sauce over the meatballs. Cook on low for 4-6 hours or high 2-3 hours, until meatballs are cooked through or until the desired tenderness is reached.
  6. Take meatballs out and set them aside. 
  7. Add the sour cream and heavy cream directly to the slow cooker, whisk to combine. In a small bowl mix together the cornstarch and water. Whisk the cornstarch slurry into the sauce. Cook on high uncovered for 15 minutes until thickened. Taste, adjust seasoning if necessary. 
  8. Place meatballs back in the sauce to keep warm. Serve over mashed potatoes or egg noodles. Garnish with parsley, optional.
Step by step photos on how to make Crockpot Swedish Meatballs.

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

What makes Swedish Meatballs different is the addition of unexpected spices to the meat mixture.

Everyone puts a little something different in theirs, but traditional Swedish Meatballs have allspice and nutmeg.

They are a nice spiced meatball that has a delicious sour cream sauce that goes over it, which really makes for the perfect pairing.

They are great on their own, but you really want something that can absorb all that luscious sauce!

They are wonderful with mashed potatoes, any kind of pasta, over rice, or even riced cauliflower!

These also make the perfect appetizer! I mean who can go wrong with the perfect appetizer? I

love that this can be a main dish or an appetizer, making them so versatile.

Absolutely! Swedish meatballs go well with a variety of flavors.

  • Green Beans: Add green beans to the slow cooker for a veggie twist.
  • Bowl of Toothpicks: Turn these into a party appetizer by serving with toothpicks.
  • Warm Spices: Experiment with adding more warm spices like cloves or ginger for extra flavor.
  • Side Dishes: Pair with additional side dishes like roasted vegetables or a fresh salad.
  • Rich Cream Sauce: Add a touch of cream cheese to the sauce for extra richness.
  • Second Layer of Flavor: Introduce a second layer of flavor with a splash of white wine in the sauce.
  • Traditional Meatballs Twist: Incorporate a bit of grated parmesan cheese into the meatball mix.
  • Main Course or Appetizer: Serve over rice or pasta for a main course, or with a dipping sauce as an appetizer.

As always, I like to have plenty of options for you here.

  • Skim Milk: Replace heavy cream with skim milk for a lighter sauce.
  • Olive Oil for Vegetable Oil: Use olive oil for frying instead of vegetable oil for a healthier option.
  • Different Type of Meatballs: Try using chicken or turkey meat for a lighter version of beef meatballs.
  • Different Spices: Swap out allspice, nutmeg, and cinnamon with different spices like Italian seasoning for a different taste.
  • Cornstarch Substitute: Use flour as a thickener if you don’t have cornstarch.
Spoon pouring sauce over plated Crockpot Swedish Meatballs.

HOW TO STORE:

Stored in an airtight container or ziptop bag these easy Swedish Meatballs will last in the refrigerator for up to 3-4 days, you can reheat in a pot on the stove or in the microwave.

These can also be frozen, to do that place them in an airtight container or freezer bag, place them in the freezer and they will keep for 3-4 months.

Let defrost in the refrigerator overnight and reheat in a pot on the stove or in the microwave until heated through.

DANA’S TIPS AND TRICKS:

  • These can be served as an appetizer, just roll into smaller meatballs.
  • Sauté some onions, peppers, and/or mushrooms and place them in the pot with the meatballs.
  • These can be served over lots of things such as rice, noodles, you can eat plain or whatever you love, the possibilities are endless.
  • This recipe can easily double this recipe to serve more people.
  • If you don’t have panko breadcrumbs, regular can be substituted.
  • These can be frozen, see my tips above.
  • You can cook these on low for 4-6 hours or high 2-3 hours.

These Crockpot 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.

Fork holding on Crock Pot Swedish Meatball with bite taken out.

If you’ve tried these CROCKPOT SWEDISH MEATBALLS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
4.64 from 11 votes

Crockpot Swedish Meatballs

Prep: 30 minutes
Cook: 4 hours
Total: 4 hours 30 minutes
You are going to love this Crockpot Swedish Meatballs Recipe! Spiced meatballs in a luscious sour cream sauce, great for an easy and tasty weeknight meal!
Servings 4 servings

Ingredients
  

Meatballs:

Sauce:

Instructions

  • In a large bowl, place all of the ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, pepper, all spice, nutmeg, and cinnamon. 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. You will need to do this in batches, do not crowd to pan. Place the meatballs on a paper-towel lined plate to drain any excess oil.
  • Place the browned meatballs in the slow cooker.
  • Whisk together the beef stock, Worcestershire sauce, dijon, salt, and pepper in a small bowl.
  • Pour the sauce over the meatballs. Cook on low for 4-6 hours or high 2-3 hours, until meatballs are cooked through or until the desired tenderness is reached.
  • Take meatballs out and set them aside.
  • Add the sour cream and heavy cream directly to the slow cooker, whisk to combine. In a small bowl mix together the cornstarch and water. Whisk the 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. Serve over mashed potatoes or egg noodles. Garnish with parsley, optional.

Notes

  1. Nutritional value is for the meatballs and sauce only.
  2. These can be served as an appetizer, just roll into smaller meatballs.
  3. You can cook the sauce in a pan separately if you’d like and your over meatballs in slow cooker.
  4. Sauté some onions, peppers, and/or mushrooms and place them in the pot with the meatballs.
  5. These can be served over lots of things such as rice, noodles, you can eat plain or whatever you love, the possibilities are endless.
  6. This recipe can easily double this recipe to serve more people.
  7. If you don’t have panko breadcrumbs, regular can be substituted.
  8. These can be frozen, see my tips above.
  9. You can cook these on low for 4-6 hours or high 2-3 hours.

Nutrition

Calories: 525kcal | Carbohydrates: 14g | Protein: 28g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 1024mg | Potassium: 776mg | Fiber: 2g | Sugar: 2g | Vitamin A: 711IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 3mg
Nutrition Disclaimer
Course Main Course
Cuisine American

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4.64 from 11 votes (8 ratings without comment)

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9 Comments

  1. 5 stars
    I haven’t had Swedish meatballs in years. These look so good I think I need to get them on the menu stat!

  2. 5 stars
    These look amazing! I am always looking for some great meatball recipes to try — my family loves them! This is going on the menu for this week!

  3. Hello! I’m making these today. Can you use finely chopped fresh garlic instead of powdered?

  4. Can I double everything to make a double order?

  5. Could these be frozen in the sauce? Or is that not a good idea since the sauce has sour cream and heavy cream?

  6. Sandra Jeffrey says:

    5 stars
    Made this today and had nothing but RAVE REVIEWS on how fantastic it tasted!! Served it over mashed potatoes, added some fresh from the garden buttered carrots and a warm spinach salad on the side. And of course I posted pictures to Facebook to share with my family and friends!!

    Made a few modifications: added lightly sauteed fresh garlic and onions to half ground pork and half ground beef. Added smoked paprika to the list of dry seasonings. Always fun to add your own little tweaks to an already amazing recipe.

    Thanks so much for sharing the original. It was an awesome find and has been moved to my all time favorites list.

  7. I am making this right now. I made the meatballs on Sunday and cooked and froze to save time. I didnt have dijon mustard so I used yellow mustard and a little ground mustard. I hope that will work. Looking forward to this recipe because I always did the meatballs with mushroom soup swedish meatballs. I wanted to try something new

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