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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
I know how much you love my Swedish meatballs! I’ve rounded up every version, from quick and easy to homemade favorites! You can find them all in one place!
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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 this for one of the entrees at my son and daughter-in-law’s baby shower! Perfection!!! The only thing I added was a bit of additional Allspice and Nutmeg to the “rue” before adding broth. Rich, earthy flavors in this recipe! Thank you so much for posting!!
Do you add the lemon juice and heavy cream after the cooking or before you cook in slow cooker
After you cook the meatballs in the slow cooker.
I doubled the recipe. Very good ! My husband loves them.
For sure, I’ll make this recipe again.
Can you freeze this recipe after cooking, without the cream ?
Thanks
Emma ?
Hi, what can I substitute pork mince with? Can I use 2x beef or 1x beef and 1x lamb? I want the meatballs to still turn out soft.
Made today. Doubled the recipe because cooking for more than 4 people. I was skeptical but it came out fantastic! As an Italian I refuse to use frozen meatballs which some other recipes called for. The pork and ground beef provided the perfect balance and the sauce was generous and flavourful. This is going into my catalog immediately. Thank you!
These are so delicious. Thank you. If I want to mKe the meatballs ahead of time, should I make the gravy in the pan and then just add both the balls and gravy to slow-cooker next day?
Yes, that is perfect!
Can I make the entire recipe day before then reheat next day in crockpot?
Yes! That will work! Just store the cooked meatballs in an airtight container in the fridge.
Big hit!! Thank you!!
These were really delicious, I doubled the recipe ? I would make a few changes next time to adjust to personal taste, I’d double the garlic and pepper. Otherwise, great recipe! Very rich
Made these for my adult son. They were absolutely delicious. 5 stars from each of us. Pure comfort food.
Made last week and tripled recipie, gone in about an hour. Making again so I can have some!!
Making these now. I have unsalted beef stock or regular beef broth. I know it called for unsalted broth. Which would you recommend? Thank you
Either of those are great choices.
I took some ingredients from your other swedish meatball recipe to make this. I bought almost two lbs of frozen swedish meatballs as I was short on time. I doubled the amounts of whole wheat flour, butter, and beef broth. Nixed the parsley and lemon juice but added 2 tbsp of worcestershire sauce and 2 tsp of dijon mustard. I also sauted a can of mushrooms in butter with a dash of garlic powder separately. Mixed the sauce up, threw in the mushrooms and meatballs and cooked for 4.5 hrs on low slow cooker mode in my instant pot. I then took out the meatballs and added two cups of half and half at the end and threw in my egg noodles to cook in the sauce for 30 more minutes. Mixed the meatballs back in and served with crushed dill. Soooo perfect.
I did not mean to opt out! Your recipes are delicious! I hope I resigned up! thank you!
During this time of quarantine I wanted to recreate Ikea’s meatballs at home, and I knew that a slow cooker would work well with meatballs. Among the recipes I found I chose this one because it sounded like the best one. I am glad I did! The meatballs with the sauce are AMAZEBALLZ. I don’t give out compliments like this easily. I added 2 tsp soy sauce to the broth and a dash of mustard mimicking the Ikea recipe. But this one is much better! Don’t skip the lemon juice. From now on I will double the recipe.
I’ve tried both Swedish meatball recipes on the site, and this is my favorite. I like the combination of pork and ground beef. This combination makes the meatballs taste not “gamey.” These meatballs are so delicious my 19 year old always has me double the recipe. Try them. They are a show stopper.