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Slow cooker Swedish meatballs are braised in a rich and flavorful cream sauce. Combining ground beef, pork, and warm spices makes for the most comforting and satisfying meal.
Reasons You’ll Love This Recipe
- Easy to Make: I love this recipe because it’s virtually hands-off and a hit with the family every time. You’re going to love it!
- Tradition: So many people go to Ikea to get their Swedish meatball craving fix. This recipe is even better and made simple with the slow cooker.
- Crowd Pleaser: Swedish meatballs have a mild, creamy flavor that appeals to both kids and adults. You can serve it over noodles, rice, or mashed potatoes.
How to Make Crockpot Swedish Meatballs
This Swedish meatballs recipe takes a little bit of prep work initially, but then it’s off to the slow cooker to let it work its magic!
- Add Meatballs to Slow Cooker: Spray the slow cooker with non-stick cooking spray, then place the frozen meatballs at the bottom of the slow cooker.
- Butter and Flour Mixture: For the sauce, melt the butter in a medium skillet over medium-high heat. Add the flour and whisk to create a paste.
- Add Liquids: Slowly stir in beef broth and heavy cream.
- Mix in Spices and Seasonings: Stir in the Worcestershire sauce, Dijon mustard, allspice, and nutmeg. Bring to a simmer until the sauce starts to thicken. Then, season with salt and pepper to taste.
- Pour Into Slow Cooker: Pour the sauce over the meatballs.
- Cook: Cover and cook the meatballs on high for 2 hours or low for 4 to 5 hours.
- Serve: Garnish the Swedish meatballs with parsley, and serve with mashed potatoes or egg noodles.
Freezer Meal Slow Cooker Swedish Meatballs
Instructions:
- Add the frozen meatballs to a gallon-sized, freezer-safe, sealable storage bag and set aside.
- Melt the butter in a skillet over medium-high heat. Whisk the flour into the butter to create a paste.
- Slowly whisk in the beef broth and heavy cream until smooth. Add in the Worcestershire sauce, Dijon mustard, allspice, nutmeg, and salt and pepper to taste.
- Remove the sauce from the heat and let it cool nearly to room temperature. Pour the cooled sauce into the bag with the meatballs.
- Press out as much air as possible, seal the bag, and freeze it flat for better storage.
Reheat:
- Remove the bag from the freezer one hour before cooking to allow it to thaw slightly on the counter.
- Place the contents of the bag into a slow cooker and cook on LOW for 4-5 hours until the meatballs are heated through.
- Serve over egg noodles or rice and enjoy!
Tips and Variations for Slow Cooker Swedish Meatballs
Customize your slow cooker Swedish meatballs just the way you like them with these extra tips and tricks!
- Beef Broth: Mushroom or vegetable broth will also work, but it will change the overall flavor of the dish slightly.
- Adjust the creaminess: Use half and half for a lighter sauce, or add extra heavy cream, or even a spoonful of sour cream, for a richer, creamier finish.
- Customize Sauce Thickness: Adjust the flour amount to control the thickness of the sauce. For a thicker sauce, add a bit more flour; for a lighter one, use less.
- Serve with lingonberry sauce: The sweet-tangy flavor balances the richness, just like the classic Ikea combo.
All Things Swedish Meatballs
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Slow Cooker Swedish Meatballs
Slow cooker Swedish meatballs braised in a rich and flavorful cream sauce. A combination of ground beef, pork, and warm spices make for a comforting and satisfying dish.
Ingredients
- 26 ounces frozen meatballs, precooked
- 4 tablespoons butter
- 3 tablespoons flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- dash allspice
- dash nutmeg
- salt and pepper to taste
- egg noodles
Instructions
- Spray the slow cooker with non-stick cooking spray, then place 26 ounces frozen meatballs, in the bottom of the slow cooker.
- For the sauce, melt 4 tablespoons butter in a medium skillet over medium-high heat. Add 3 tablespoons flour and whisk to create a paste.
- Slowly stir in 2 cups beef broth and 1 cup heavy cream.
- Stir in 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, dash allspice, and dash nutmeg. Bring to a simmer until the sauce starts to thicken. Season with salt and pepper to taste.
- Pour the sauce over the meatballs.
- Cover and cook the meatballs for 2 hours on high or low for 4 to 5 hours.
- Garnish the Swedish meatballs with parsley, and serve with mashed potatoes or egg noodles.
Video
Notes
Storing and Reheating
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- Fridge: Store cooled meatballs in an airtight container for 3–4 days. Reheat: Microwave with a splash of water or warm on the stove, stirring until heated through.
Nutrition
Calories: 522kcalCarbohydrates: 5gProtein: 22gFat: 46gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 147mgSodium: 478mgPotassium: 437mgFiber: 0.1gSugar: 1gVitamin A: 827IUVitamin C: 1mgCalcium: 53mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
Made these today & they were soooooo good! I had homemade beef stock which I think brought them up a notch, and I used plain yogurt instead of cream. I wi make these again for sure!
The recipe still references baking powder in the method.
This recipe looks awesome! I need to make them the night before because they’re for a staff luncheon at work. Any tips on how I can make sure they still taste good tomorrow or on how to reheat? Can’t wait to make!
This looks and sounds delicious; however, would it be possible to make them with beef and turkey instead of beef and pork for friends and family who do not consume pork?
Yes, that will work too.
I made these for my family and doubled the recipe. Everything tasted great but the texture of the meatballs was off. Any advice? I slow cooked it on low for four hours and did everything else as described.
I made the meatballs and we all loved them.
Recipe great. Pop-up adds and looping commercial videos not so great, be nice not to share recipe and kitchen with Capital One.
I am currently making the meatballs. (Step 3 in the directions mentions using baking powder).
If I’m preparing these ahead of time, would you fry the meatballs, refrigerate, then slow cook the next morning? or would you complete the whole recipe and then just reheat for the party?
Either of those options will be great! Let me know which one is easiest for you.
Could these be frozen
Yes, I like to freeze my meatballs by adding them to a sheet pan and freezing them for 2 to 3 hours. Once they are frozen I put them in a ziplock bag or airtight container to freeze for up to 1 month.
Meatballs and sauce are delish!!! Only thing keeping it at 4 stars is because I wanted more sauce!
I will be making these meatballs as an appetizer but wonder if the cream sauce will separate if left in the slow cooker?
It shouldn’t separate as long as it does not get too hot and boil. Enjoy your meatballs!
We really enjoyed this recipe. I didn’t add any baking powder but assumed you ment the flour so I added it in with the meat balls, came out ok though!
Hi, I made your swedish meatballs recipe and it was delicious. I am making them again but this time for a bigger crowd. Can you tell me how many servings your recipe makes?
This will make about 6 to 8 servings depending on how many each person has. That would be ab out 2 to 3 meatballs each. Hope that helps! Your friends will be thanking you for these ;)! Enjoy!
This was delicious! Everyone enjoyed it- including my picky toddler. I also love that it only took 4 hours on low in the slow cooker vs the usual 8 for most recipes. Thanks!
I like the Slow cooker Swedish meatball recipe above. Confused because on step 3 it says to add baking powder. I didn’t find baking powder or an amount in the ingredients list. Could you please advise.
Many thanks,
Laddie Toney
Thank you for letting me know! There is no baking powder. I have updated the recipe.XOXO
Hello and Happy Holidays!! We are hosting for the first year and so excited to try this recipe. Salted or unsalted butter, though? I literally screwed up my favorite creamed corn recipy by doing the salted. Help!!!
I prefer unsalted butter. This is a preference though. Either one would work great! Hope that helps! XOXO