Indulge in the savory flavors of Crock-Pot Swedish Meatballs with this foolproof recipe. Perfect for a cozy dinner at home, these tender meatballs smothered in a rich, creamy sauce will have your taste buds singing. Try this delicious dish today and elevate your weeknight dinner game.
Deliciously Easy Crock-Pot Swedish Meatballs Recipe for Home Cooks
Are you looking for a delicious and family-friendly dinner or appetizer that will warm your soul on a cold winter night? Look no further than Crock-Pot Swedish Meatballs! This classic comfort food is not only easy to make in the slow cooker, but it is sure to please even the pickiest eaters in your household.
To start, simply place frozen meatballs in your crockpot and top with a creamy mixture of cream of mushroom soup, beef broth, paprika, salt and pepper, garlic powder, Worcestershire sauce, and A.1. steak sauce. Let the flavors meld together as the meatballs cook low and slow for several hours. To give the meatball gravy some creaminess stir some sour cream right before serving.
Once the meatballs are cooked to perfection, serve them over a bed of egg noodles or mashed potatoes and top with a dollop of lingonberry jam for a burst of sweet and tart flavor.
Not only are these Swedish meatballs delicious, but they are also a budget-friendly option for feeding a crowd. Plus, they make for a great make-ahead dish for busy weeknights or entertaining guests.
And let’s not forget the nostalgia of enjoying Swedish meatballs – a dish famously served at IKEA stores around the world. Bring the taste of Sweden to your own home with this easy and tasty recipe that is sure to become a family favorite.
So next time you’re in need of some comfort food, look no further than these Crockpot Swedish Meatballs. They are sure to impress with their rich and savory flavors, making for a truly satisfying and delicious meal. Bon appétit!
Frequently Asked Questions
I used beef frozen meatballs, but you can use any type of pre-cooked frozen meatballs in this recipe. You can even use homemade meatballs as long as they are already fully cooked before putting them in the slow cooker.
We have tested this recipe several times and in our testing we tried cooking the noodles in the slow cooker and the results were not ideal. The noodles absorbed too much liquid or they were over cooked and mushy. For this recipe we do recommend cooking the egg noodles on the stove-top according to the directions on the package. If you want to mix the noodles into the sauce and meatballs, cook the noodles, drain them and then you can dump them into the slow cooker and toss into the sauce.
We have not tested this recipe on the LOW setting, however if you want to cook the meatballs longer we estimate the cooking time to be about 6 to 7 hours on LOW.
Leftover Swedish meatballs can be store in either the refrigerator or freezer for future meals. Simply allow them to cool completely before transferring to an airtight container. Store the meatballs for up to 3 days in the fridge or 6 months in the freezer. You can reheat the leftovers in the microwave, oven or even in the slow cooker again.
Swedish meatballs are traditionally served with lingonberry sauce or cranberry sauce over egg noodles or mashed potatoes. You can also serve them on their own as an appetizer. If serving for dinner a nice side salad or green vegetable like green beans is lovely.
Yes, you can easily double or triple the recipe for Swedish meatballs in a Crock-Pot, as long as your Crock-Pot can accommodate the larger amount of meatballs. Just make sure to adjust the cooking time accordingly.
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Crock-Pot Swedish Meatballs Recipe
Equipment
Ingredients
- 10.75 Ounces Canned Cream Of Mushroom Soup
- 14.5 Ounces Beef Broth
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Ground Paprika
- ½ Teaspoon Freshly Ground Black Pepper
- 1 Teaspoon Garlic Powder
- 1 Tablespoon Worcestershire Sauce
- 2 Tablespoons A.1. Steak Sauce
- 28 Ounces Frozen Meatballs
- 1 Cup Sour Cream
Instructions
- In a bowl, mix the mushroom soup and beef broth.
- Add remaining seasonings, and mix well.
- Add meatballs to a 4 to 6 quart slow cooker and cover with liquid mixture.
- Cook on HIGH for 3.5 hours.
- Add in 1 cup sour cream and mix well.
- Cook an additional 30 minutes on HIGH.
Delish
Wondering how these Swedish meatballs can be low carb with some of theses ingredients, for example caned mushroom soup, I thought that would be a big no-no. Even the frozen meatballs would probably have a good amount of carbs in them, seeing that they not home made.
The nutrition information is right there. Of course you can run it yourself. But they contain 13grams of carbs per serving with the recipe making 8 servings. The nutrition information is based on the meatballs and sauce only.
What is the serving size?
Also is there a way I can do the noodles with it.
Hi Clifford, we do not measure out serving sizes. For this recipe a serving is 1/8th of the finished dish.
As far as the noodles go I think it is best to do the noodles on the stove-top to prevent mush noodles.
How long on low setting?
It would probably be 6 to 7 hours on LOW.
I had the same question. Thanks for asking.
I make a crockpot for our church lunch once a month and often use meatballs. I cook it on Saturday & plug it back in Sunday morning so it’s ready by noon. Should I put the sour cream in when I make it or wait till Sunday morning? Your blog has provided me with so many delicious ideas, thank you.
I would probably wait to put the sour cream on Sunday morning, after it has heated up.
Absolutely delicious! My family loves it.
I am so glad your family loved this recipe for Swedish meatballs in in the slow cooker Alexa. Thank you for the lovely review!