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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. The dish is versatile, too—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.
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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!
Love this recipe. So easy and truly delicious.
Thank you for taking the time to leave a comment! If it isn’t too much trouble, I would really appreciate a star review as well, as it helps my readers feel confident in the recipe! Thanks again!
Can I defrost the meatballs first to speed things up? If yes, how long would I need to warm them in the crockpot?
Hi Susan, if you are wanting a quicker Swedish meatball recipe you can follow this link, it doesn’t involve the crock pot. It only takes 30 minutes to have these ready!
Made this for dinner tonight and the family loved it! Followed the directions exactly and it was perfect!
Did you change this recipe? I lt used to show how to make the homemade meatballs and the gravy. I am slightly panicking as I’ve been making it for years now and loved it so much and this ain’t it!! Please help
What are the measurements of the ingredients???
All of the measurements are at the end of the post in the recipe card. You can also click on “jump to recipe” at the top of the page. Happy Thanksgiving! ?
Super easy for those days you just don’t have time to cook. We served our meatballs over noodles, but will try mashed potatoes next time. The sauce flavor was great.
If someone has the old recipes ingredients, please share. I can’t locate them.
Meatballs:
* 1lb ground beef
* 1lb ground pork
* 0.5 cup heavy cream
* 2 eggs
* 1 cup panko breadcrumbs
* 1 yellow onion, grated
* 2 cloves garlic
* 2 tsp kosher salt
* 0.5 tsp nutmeg
* 0.25 tsp allspice
* 0.25 tsp black pepper
Gravy:
* 1 cup heavy cream
* 2 tsp kosher salt
* 6 tbsp butter
*6 tbsp AP flour
*8 cup beef broth
* 2 tsp lemon juice
* 2 tbsp parsley, chopped
Ingredients
3/4 cup heavy whipping cream divided
1 large egg
1/2 cup panko breadcrumbs
8 ounces lean ground pork
1/4 cup grated yellow onion
1 teaspoon minced garlic
2 teaspoons kosher salt
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon black pepper
8 ounces lean ground beef 85% percent lean ground beef recommended
3 tablespoons butter
3 tablespoon flour
3 cups unsalted beef broth
1 teaspoon lemon juice
1 tablespoon chopped parsley
Instructions
In a medium-sized bowl whisk together 1/4 cup heavy cream and egg.
Add in breadcrumbs and stir to combine, set aside.
In a large bowl add pork, grated onion, garlic, baking powder, 1 teaspoon salt, nutmeg, allspice, and black pepper.
Use your hand to mix and combine the mixture until consistent in appearance, 1 minute.
Add in the breadcrumb mixture (panade) and mix with hand to combine until smooth, 1 minute.
Add in ground beef and mix with hand until combined, 45 seconds.
Roll meatball mixture into 2 tablespoon-sized balls, about 17 total.
Heat a large 12-inch skillet over medium-high heat. Add 1 tablespoon olive oil, once hot, add the meatball.
Brown the meatballs for about 4 to 6 minutes. Turn heat down to medium and flip over and cook 3 minutes.
Transfer meatballs to the slow cooker, do not discard pan.
Heat pan over medium-high heat, add butter and flour, whisk to combine, cook for 30 seconds.
Gradually whisk in the beef broth, scraping and breaking up any browned bits on the bottom of the pan.
Bring broth to a boil, whisking until sauce thickens, about 1 minute.
Turn off heat and whisk in 1 ½ teaspoons salt, add sauce to slow cooker.
Cover and cook meatballs for 2 hours on “High”, or “Low” for 4 to 5 hours.
Stir in ½ cup heavy cream and lemon juice.
Taste sauce and season with salt and pepper as desired.
Garnish Swedish meatballs with parsley, and serve with mashed potatoes or egg noodles.
This was really tasty and fairly simple to prepare. I’m not sure if it was the Great Value meatballs or the fat from butter and cream, but there was a lot of grease separating out of the sauce even after lots of stirring to combine it back together after cooking on low as directed. Cooked a bag of egg noodles and tossed them into the crock pot and it was a perfect Friday night dinner!
I have the ingredients saved on an app, but I am sad to see the instructions (when click on the link) are no longer available. Please re-share the old recipe for us to enjoy again. This was a family favorite, even for my picky eater! I will be winging it until then and considering going “old school” with recipes if this happens.
I made this dish yesterday and it was FANTASTIC! The only change I made was to use about 2 pounds of meatballs (Swedish meatballs, no less!) since that’s what I had left in the freezer 😀 Definitely 5 stars – thank you !!
Oh no!! The old recipe is gone?!?!? Any chance you can post the old recipe with the homemade meatballs here? A family favorite!!! Puhleeeeese!!!!! ????
I agree! my family loves them and I can’t find the old recipe!
Did you change this recipe? If so, WHY? It was our favorite! ? Can I get the original with the homemade meatballs? And not the one below with the marinara. Not the same…
Hi I would like home made meatballs for this recipe. Could you give me one? Thank you!
Try these homemade meatballs!
Soooo delicious!! Thank you so much for the recipe!!