If you have been searching for a comforting, hearty dish that feels like a warm hug in a bowl, look no further than this Crockpot Swedish Meatballs Recipe. It combines tender, juicy meatballs cooked to perfection in a slow cooker with a rich, creamy sauce that bursts with cozy flavors. This recipe is not just straightforward but also incredibly satisfying, making it an ideal go-to meal for busy days or relaxed family dinners. Once you try this Crockpot Swedish Meatballs Recipe, it’s sure to become a beloved classic on your dinner table.
Ingredients You’ll Need
These ingredients are simple staples that come together beautifully to create that iconic Swedish meatball taste and texture. Each one plays an essential role, lending depth, creaminess, or that perfect hint of spice that balances every bite.
- Beef broth: Provides a savory base full of rich, meaty flavor to the sauce.
- Worcestershire sauce: Adds a subtle tang and umami depth that enhances the overall taste.
- Dried parsley: A mild herb that brings fresh, green notes and gentle color to the dish.
- Dried garlic powder: Offers a robust, aromatic punch that never overpowers.
- Dried onion powder: Contributes sweet and savory undertones, boosting complexity.
- Ground nutmeg: Just a touch lends warmth and a hint of unexpected spice, elevating the sauce.
- Frozen Swedish-style meatballs: The star of the show, perfectly shaped and ready to absorb all those amazing flavors.
- Evaporated milk (or half-and-half, sour cream): Creates the luscious, creamy sauce that is key to this dish’s signature texture.
- Cornstarch: The secret to thickening the sauce into a velvety coating for the meatballs.
- Salt and black pepper: Simple seasonings to taste, ensuring the flavors are perfectly balanced.
How to Make Crockpot Swedish Meatballs Recipe
Step 1: Combine and Cook the Meatballs
Start by whisking together the beef broth, Worcestershire sauce, dried parsley, garlic powder, onion powder, and ground nutmeg directly in your slow cooker. This mixture will become the flavorful base that infuses those frozen meatballs with all the classic Swedish seasonings. Add the meatballs right into the pot and set your slow cooker to LOW for 3 to 4 hours or HIGH for about 2 hours. This slow cooking method ensures each meatball becomes tender and soaked in rich, aromatic broth.
Step 2: Prepare the Creamy Sauce Thickener
While the meatballs cook, whisk the evaporated milk with the cornstarch in a separate measuring jug until smooth. This simple mixture will transform the broth into that silky, creamy sauce that Swedish meatballs are famously known for. When the meatballs are tender, stir this mixture into the slow cooker—this is where the magic really happens.
Step 3: Thicken the Sauce and Finish Cooking
Turn your slow cooker to HIGH, remove the lid, and let the sauce thicken for 15 to 30 minutes. Keep an eye as it reaches that perfect consistency—rich, coat-the-spoon thickness. Taste at this stage and season with salt and black pepper as needed to make sure every bite pops with flavor. If you want an extra creamy touch, stir in sour cream right at the end before serving; it adds a luscious tang that takes this Crockpot Swedish Meatballs Recipe to the next level.
How to Serve Crockpot Swedish Meatballs Recipe
Garnishes
A sprinkle of freshly chopped parsley or dill brightens the dish visually and adds a subtle herbal lift. A dusting of ground black pepper right before serving enhances the sauce’s depth, while a few lingonberry preserves on the side pay homage to the Swedish tradition, offering a sweet contrast to the savory flavors.
Side Dishes
This recipe pairs beautifully with buttery egg noodles or creamy mashed potatoes that soak up every bit of the sauce. For a lighter touch, steamed green beans or a crisp cucumber salad provide fresh texture and balance the richness of the meatballs perfectly.
Creative Ways to Present
Try serving these meatballs in a warm bread bowl for a rustic feel, or pile them on a toasted baguette topped with melted cheese for an indulgent open-faced sandwich. For entertaining, skewering the meatballs with toothpicks and serving with dipping sauce turns your Crockpot Swedish Meatballs Recipe into an irresistible party appetizer.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftovers to an airtight container and store them in the refrigerator. The flavors actually deepen overnight, making next-day lunches or dinners even more delightful. They will stay fresh for 3 to 4 days, giving you plenty of opportunities to enjoy this cozy dish.
Freezing
If you want to prepare in advance or save leftovers long-term, this dish freezes well. Place the meatballs and sauce in a freezer-safe container, leaving some space for expansion. Frozen Crockpot Swedish Meatballs Recipe portions can last up to 3 months. Thaw in the fridge overnight before reheating for the best texture and flavor.
Reheating
Reheat gently on the stove or in the microwave, stirring occasionally to prevent the sauce from separating. Adding a splash of milk or broth while reheating can help restore the silky sauce texture. Avoid high heat to keep the meatballs tender and the sauce creamy.
FAQs
Can I use homemade meatballs instead of frozen ones?
Absolutely! Homemade meatballs add a personal touch and can be customized to your liking. Just make sure they are fully cooked before adding to the slow cooker since frozen meatballs cook evenly and conveniently during the slow cook.
What can I substitute for evaporated milk in the sauce?
You have great options like half-and-half, or a combo of half-and-half and sour cream to keep that creamy texture and tang. Choose whichever you prefer or have on hand; it won’t sacrifice the dish’s signature flavor.
Is slow cooking Swedish meatballs better than stovetop?
Slow cooking allows the flavors to meld beautifully and the meatballs to become incredibly tender without constant supervision. It’s a set-it-and-forget-it method that frees you up while delivering fantastic results.
How thick should the sauce be?
The sauce should be thick enough to coat the back of a spoon and cling to the meatballs nicely without being gloopy. If it’s too thin, cook uncovered a bit longer; if too thick, thin with a little broth or milk.
Can I add vegetables to this recipe?
Definitely! Mushrooms, peas, or carrots lightly steamed or sautéed can be stirred in near the end of cooking for extra color, texture, and nutrition.
Final Thoughts
This Crockpot Swedish Meatballs Recipe is truly a comforting treasure that brings joy to the dinner table without a ton of fuss. It’s creamy, flavorful, and perfect for busy cooks who want a homemade meal with minimal effort. Trust me, once you make this recipe, you’ll find yourself turning back to it time and again for its ease and incredible taste. Give it a try and share the cozy goodness with your loved ones—the kind of dish that makes everyday feel special.
Print
Crockpot Swedish Meatballs Recipe
- Prep Time: 10 minutes
- Cook Time: 3 to 4 hours (LOW) or 2 hours (HIGH) plus 15-30 minutes thickening
- Total Time: Approximately 3 hours 15 minutes to 4 hours 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Swedish
Description
This Crockpot Swedish Meatballs recipe offers a convenient and comforting way to enjoy tender meatballs simmered in a rich, creamy sauce. Perfect for a hearty family meal, the slow cooker method ensures deeply infused flavors with minimal hands-on time.
Ingredients
For the Meatballs and Sauce
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried parsley
- 1/2 teaspoon dried garlic powder
- 1/2 teaspoon dried onion powder
- 1/8 teaspoon ground nutmeg
- 1.5 lbs frozen meatballs (Swedish-Style or Homestyle recommended)
For the Creamy Sauce Finish
- 1 (12-oz) can evaporated milk (OR 1 1/2 cups half-and-half OR 1 cup half-and-half plus 1/2 cup sour cream)
- 2 tablespoons cornstarch
- Salt and black pepper to taste
Instructions
- Cook Meatballs: In a 3-4 quart slow cooker, whisk together beef broth, Worcestershire sauce, dried parsley, garlic powder, onion powder, and nutmeg until combined. Add frozen meatballs and stir to coat evenly. Cover and cook on LOW for 3-4 hours or on HIGH for 2 hours, allowing the flavors to meld and meatballs to heat through thoroughly.
- Thicken Sauce: In a measuring jug, whisk together evaporated milk and cornstarch until smooth. Pour this mixture into the slow cooker with the meatballs and stir well to distribute the thickening liquid evenly throughout the sauce.
- Finish Cooking and Season: Cook on HIGH with the lid removed for 15-30 minutes, stirring occasionally, until the sauce thickens to a creamy consistency. Taste the sauce and season with salt and black pepper as needed. If using sour cream, stir it in at this stage just before serving to add richness and tang.
Notes
- You can substitute evaporated milk with half-and-half or a combination of half-and-half and sour cream for different creaminess levels.
- Using frozen meatballs specifically Swedish-Style or Homestyle ensures authentic flavor and texture.
- Cook times may vary depending on slow cooker model; check meatballs for doneness to ensure heated through.
- Serve this dish over egg noodles, mashed potatoes, or rice for a complete meal.
- Adjust seasoning at the end carefully because broth and Worcestershire sauce already contain salt.
