Oh, let me tell you about the coziest comfort food I’ve ever made—Crockpot Swedish Meatballs! Just thinking about them makes me hungry. These creamy, savory meatballs have a special place in my kitchen, especially on busy days when I need something satisfying without standing over the stove for hours. What’s even better is how the crockpot does all the work. I just toss everything in, set the timer, and get on with my day, only to be greeted later by the most irresistible aroma filling the house.
I remember the first time I made them—it was a chilly evening, and my husband had just come back from a long shift. I wanted to serve something hearty, comforting, and delicious. The moment he took a bite, his eyes lit up, and I knew this recipe was a keeper. Since then, Crockpot Swedish Meatballs have become a regular favorite. Whether I’m hosting guests, feeding the family, or just treating myself, they never disappoint.
What I truly love about this dish is its creamy sauce that hugs every meatball with rich, savory flavor. Plus, it’s versatile! Serve it with mashed potatoes, over egg noodles, or even with rice—it’s always a hit. Sometimes I’ll even sneak in a handful of mushrooms or frozen peas to add more depth or a touch of green. And don’t even get me started on how easy it is to scale this recipe up for a party. It’s warm, filling, and feels like a hug in a bowl.
What’s in Crockpot Swedish Meatballs?
Frozen or Homemade Meatballs: You can totally use frozen meatballs if you’re short on time. I go for beef meatballs, but you can use turkey or chicken too!
Beef Broth: It gives the sauce that deep, savory base. You can substitute with vegetable or chicken broth if you prefer.
Heavy Cream or Sour Cream: This is what gives the Swedish meatballs their creamy, luscious sauce. I like to use sour cream for a slight tang.
Cream of Mushroom Soup: Adds richness and body to the sauce. If you’re not a fan, you can skip it and use more cream or make a roux.
Onion Powder & Garlic Powder: These seasonings bring out the best in the meatballs without overpowering the sauce.
Worcestershire Sauce: A little goes a long way—it adds depth and a bit of umami.
Butter and Flour (Optional): For thickening the sauce if you like it extra creamy.
Fresh Parsley: For a bright, herby finish on top. It adds a little color too!
Is Crockpot Swedish Meatballs Good for You?
Absolutely—especially if you’re looking for a hearty meal that doesn’t rely on deep frying or processed sauces. Here’s what makes it great:
Meatballs: Packed with protein to keep you full and energized. You can also use lean meats or plant-based options to fit your diet.
Beef Broth & Spices: No need for overly salty packets. You control the ingredients.
Sour Cream or Heavy Cream: Yes, it’s creamy—but in moderation, it’s a great source of calcium and adds richness without needing processed thickeners.
Optional Add-ins like Peas or Mushrooms: Extra fiber and nutrients, and a great way to sneak in veggies!
So if you’re in the mood for a satisfying, no-fuss dish that tastes like a warm hug, this recipe is calling your name. Trust me—your slow cooker (and your taste buds) will thank you.
Ingredients
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1 bag (about 24 oz) frozen fully cooked beef meatballs (or homemade, if preferred)
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1 can (10.5 oz) cream of mushroom soup
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1 ½ cups beef broth
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½ cup sour cream or heavy cream
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1 tbsp Worcestershire sauce
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½ tsp onion powder
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½ tsp garlic powder
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1 tbsp butter (optional)
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1 tbsp all-purpose flour (optional, for thickening)
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Fresh chopped parsley for garnish
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Salt and black pepper to taste
Serves: 4–6 people
How to Make Crockpot Swedish Meatballs
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Combine the base:
In a medium bowl, whisk together the cream of mushroom soup, beef broth, sour cream (or heavy cream), Worcestershire sauce, onion powder, and garlic powder. Stir well to create a smooth, flavorful sauce. -
Layer in the crockpot:
Add the frozen meatballs directly into your crockpot. Pour the prepared sauce mixture over the meatballs, making sure they’re all well coated. -
Cook low and slow:
Cover the crockpot and cook on low for 4 to 5 hours or on high for 2 to 3 hours. Stir gently once or twice during cooking to ensure even coating. -
Optional thickening step:
If you prefer a thicker sauce, melt 1 tablespoon of butter in a small saucepan, whisk in 1 tablespoon of flour, and cook for 1–2 minutes to form a roux. Stir this mixture into the crockpot during the last 30 minutes of cooking and mix well. -
Final touch:
Once cooked, check the seasoning. Add salt and pepper to taste. Sprinkle freshly chopped parsley over the top just before serving for a burst of color and flavor.
Sweet Tips and Fun Variations
– Homemade meatballs: If time allows, making your own meatballs from ground beef, turkey, or chicken with breadcrumbs and seasoning adds an extra personal touch. Bake them first, then add to the crockpot.
– Make it lighter: Substitute sour cream with Greek yogurt for a tangy, protein-rich alternative.
– Go veggie: Use plant-based meatballs and veggie broth for a vegetarian twist that still delivers on flavor.
– Add mushrooms: Stir in fresh or canned mushrooms for more texture and a deeper umami taste.
– Serve creatively: While egg noodles and mashed potatoes are traditional, don’t be afraid to pair the meatballs with steamed rice, cauliflower mash, or even on top of zucchini noodles.
This dish is one of those recipes that never fails to impress. It’s simple, soul-warming, and perfect for feeding a crowd or storing leftovers for a cozy lunch the next day. Let me know how you customize yours!
How to Make Crockpot Swedish Meatballs
If you’re like me and love a recipe that practically cooks itself, then you’re going to adore these Crockpot Swedish Meatballs. I’m all about meals that bring comfort with minimal effort, especially during busy weeks. This one hits the spot every time.
Step-by-Step Directions
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Prepare the sauce:
Start by grabbing a medium-sized mixing bowl. Into the bowl, add the cream of mushroom soup, beef broth, sour cream (or use heavy cream if you prefer a richer taste), Worcestershire sauce, onion powder, and garlic powder. Whisk everything together until you get a smooth and creamy mixture with no lumps. -
Layer the crockpot:
Now it’s time to work some magic. Take your frozen meatballs (straight from the bag—no thawing needed) and place them into the crockpot. Pour the sauce mixture right over them, making sure every meatball gets covered. You can gently stir them a bit to distribute the sauce evenly. -
Cook and relax:
Set your crockpot to low for 4 to 5 hours, or high for 2 to 3 hours. You barely need to touch it—just check once or twice during the process and give a soft stir to keep the meatballs coated. The flavors meld beautifully the longer they simmer together. -
Optional thickening step:
If you like your sauce on the thicker side like I do, this part’s for you. About 30 minutes before serving, melt 1 tablespoon of butter in a small pan. Add 1 tablespoon of flour and whisk constantly to form a smooth roux. Stir that into your crockpot mixture. It gives the sauce an extra creamy, velvety finish. -
Final seasoning:
Before serving, taste the sauce and season with a pinch of salt and some freshly cracked black pepper. Then sprinkle chopped fresh parsley on top for that final touch of brightness.
Sweet Tips and Fun Variations
– DIY meatballs: Want to go the homemade route? Mix ground beef with breadcrumbs, eggs, onion, and seasonings. Brown them in a pan or bake until firm, then cook as usual in the crockpot.
– Creamy twist: If you’re in the mood for something silkier, swap sour cream with full-fat Greek yogurt. It gives the sauce a tangy richness that’s hard to beat.
– More depth with mushrooms: I like to stir in fresh sliced mushrooms halfway through the cook time. They add earthy depth and pair beautifully with the creamy sauce.
– Add a veggie boost: You can toss in baby spinach or steamed peas just before serving. It sneaks in some greens without overpowering the flavors.
– Serving ideas: These meatballs are dreamy over egg noodles, but they’re just as delightful on mashed potatoes, steamed rice, or even cauliflower mash if you’re going low-carb.
The best part? Leftovers taste even better the next day. I always make extra just for that reason. You’ll want to sop up every drop of that creamy, savory sauce. Give it a try and tell me your favorite variation!
Frequently Asked Questions
1. Can I use homemade meatballs instead of frozen ones?
Absolutely! While frozen meatballs make this dish incredibly convenient, homemade meatballs work wonderfully too. You can shape and cook them in advance—either by baking or browning them in a skillet—and then proceed with the recipe as usual. Just make sure they’re fully cooked before adding them to the crockpot.
2. What can I use instead of cream of mushroom soup?
No cream of mushroom soup on hand? No problem. You can make a quick homemade version using a roux (butter and flour) combined with milk or broth and finely chopped mushrooms. Alternatively, use cream of chicken soup or cream of celery for a slightly different but still delicious flavor.
3. How do I make the sauce thicker without using flour?
If you’re avoiding flour, try using cornstarch or arrowroot powder. Mix 1 tablespoon of either with 2 tablespoons of cold water to create a slurry, then stir it into the sauce about 20 minutes before the end of cooking. It’ll thicken up nicely without altering the taste.
4. How do I store and reheat leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the meatballs and sauce in a saucepan over low heat, stirring occasionally until warmed through. You can also microwave them in a covered dish, stirring halfway to ensure even heating. If the sauce thickens too much after refrigeration, just add a splash of milk or broth while reheating to loosen it up.
Crockpot Swedish Meatballs
- Total Time: 4–5 hours (on low)
- Yield: 4–6 people 1x
Description
These Crockpot Swedish Meatballs are the ultimate comfort food with a creamy, savory sauce that’s hard to resist. Whether served over egg noodles, mashed potatoes, or rice, this dish is easy to prepare and perfect for busy weekdays or cozy family dinners. Just toss everything into your slow cooker and let the flavors blend beautifully while you go about your day.
Ingredients
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1 bag (24 oz) frozen meatballs
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1 can (10.5 oz) cream of mushroom soup
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1 cup beef broth
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1/2 cup sour cream or heavy cream
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1 tablespoon Worcestershire sauce
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1/2 teaspoon onion powder
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1/2 teaspoon garlic powder
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Salt and black pepper to taste
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1 tablespoon butter (optional, for thickening)
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1 tablespoon flour (optional, for thickening)
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Fresh chopped parsley for garnish (optional)
Instructions
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In a bowl, mix cream of mushroom soup, beef broth, sour cream, Worcestershire sauce, onion powder, and garlic powder until smooth.
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Place frozen meatballs in the crockpot and pour the sauce mixture over them. Stir gently to coat.
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Cook on low for 4–5 hours or high for 2–3 hours. Stir once or twice during cooking.
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(Optional) For thicker sauce: Melt butter in a small pan, whisk in flour, then stir into the crockpot 30 minutes before serving.
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Season with salt and pepper to taste.
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Garnish with fresh parsley and serve hot.
Notes
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For a homemade touch, you can use freshly made meatballs instead of frozen.
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To make it gluten-free, use gluten-free meatballs and soup alternatives.
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Leftovers can be stored in the fridge for up to 3 days. Reheat with a splash of milk or broth.
- Prep Time: 10 minutes
- Cook Time: 4–5 hours (on low)