You are going to love this Crockpot Swedish Meatballs Recipe! Crockpot Swedish meatballs are spiced meatballs in a luscious sour cream sauce, great for an easy weeknight meal!
Swedish Meatballs are a classic homey dish. Making them in the slow cooker just makes them even easier to prepare!
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 and you have a hearty homemade meal waiting for you later!
That’s exactly what I did for this slow cooker 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!
How to make slow cooker meatballs?
As a general rule of thumb when cooking any type of meat in the slow cooker you will cook on high for 2-3 hours or on low for 5-7 hours. This meatball recipe slow cooker is the same way.
I personally always cook my meals on low in the slow cooker. I think this gives the dish more flavor and everything comes out more tender.
All you do is sear your meatballs (if making your own, you can also use frozen meatballs), place them into the slow cooker, pour your sauce on top, and let it slow cook away!
What are Swedish meatballs made of?
They are definitely different than an Italian meatball most people are used to. They are still made of ground meat, in this case, ground beef but can also be made out of ground pork or ground veal.
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.
What sauce goes with Swedish meatballs?
These crockpot Swedish meatballs are served with an extremely flavorful creamy sour cream sauce. Not all recipes call for sour cream but instead of a cream based sauce with beef stock.
I like the addition of sour cream because it gives a little tang to the sauce. Making it very savory with a deep, rich flavor.
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!
What to serve with Crockpot Swedish meatballs?
They are great on their own but you really want something that can absorb all that luscious sauce! Pictured here I served them over egg noodles but they would also be wonderful with any kind of pasta, over rice, with mashed potatoes, or even riced cauliflower!
Swedish Meatball Appetizer!
You all know I love me some appetizers. Instead of bbq meatballs at your next party, make a big batch of these instead!
Roll them into small balls and you are all set. I’m sure your friends and family will love this twist!
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!
Have you ever tried Ikea Swedish Meatballs?
Let me know in the comments what you think of them! Make my recipe and let me know which is better! hehehe 😉
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Tools used for this recipe:
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:
Slow Cooker Swedish Meatballs
Slow Cooker Swedish Meatballs, spiced meatballs in a luscious sour cream sauce, an easy weeknight meal!
- 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
- 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
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.
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.
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.
*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.