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!
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, 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.
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 cooked and was ready for me when it was time to eat!
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.
WHY THIS RECIPE WORKS:
- These can easily be prepared ahead of time (see above).
- They are a fix it and forget it meal that you don’t have to worry about keeping an eye on.
- It has the perfect amount of sauce to gravy ratio.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Ground beef
Ground pork
Panko breadcrumbs
Egg
Garlic powder
Onion powder
Kosher salt
Pepper
Allspice
Nutmeg
Ground cinnamon
Vegetable oil, for frying
Beef stock
Worcestershire sauce
Dijon mustard
Sour cream
Heavy cream
Cornstarch
Water
Parsley for garnish, optional
HOW TO MAKE CROCKPOT SWEDISH MEATBALLS:
- 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.
WHAT DO SWEDISH MEATBALLS TASTE LIKE?
What makes Swedish Meatballs different is the addition of unexpected spices into 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.
ALTERNATIVES AND ADD-INS:
If you prefer, you can also thicken the sauce on the stove by placing the sauce in a small pot over medium heat. Wait until it simmers and whisk in the cornstarch slurry that way.
You can also saute 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!
WHAT TO SERVE ALONGSIDE THESE?
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.
HOW TO STORE:
Stored in an airtight container or ziptop bag these Crockpot 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.
TIPS AND TRICKS:
- These can be served as an appetizer, just roll into smaller meatballs.
- You can cook the sauce in a pan separately if you’d like and your over meatballs in a slow cooker.
- 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.
This Crockpot Swedish Meatball Recipe is 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!
If you like this recipe you might also like:
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!
Crockpot Swedish Meatballs
Ingredients
Meatballs:
- ½ pound lean ground beef
- ½ pound ground pork
- 1/4 cup panko breadcrumbs
- 1 large egg lightly beaten
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 10 cracks fresh black pepper
- Pinch ground allspice
- pinch ground nutmeg
- pinch ground cinnamon
- 2 tablespoons vegetable oil for frying
Sauce:
- 2 cups 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
- Fresh chopped parsley for garnish optional
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
- Nutritional value is for the meatballs and sauce only.
- These can be served as an appetizer, just roll into smaller meatballs.
- You can cook the sauce in a pan separately if you'd like and your over meatballs in slow cooker.
- 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.
Nutrition
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I haven’t had Swedish meatballs in years. These look so good I think I need to get them on the menu stat!
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!
Hello! I’m making these today. Can you use finely chopped fresh garlic instead of powdered?
Definitely!! 1-2 cloves would be good 🙂
Can I double everything to make a double order?
Yes!
Could these be frozen in the sauce? Or is that not a good idea since the sauce has sour cream and heavy cream?
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.
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